One of my favorite baker, Eda Muller shared this recipe with me and it's now a regular in the breakfast rotation. I usually make a double batch and freeze them ( before you bake) for a quick easy breakfast treat.
Ingredients:
4 1/2 cups of AP Flour
1/2 Sugar
3 3/4 teaspoon baking powder
3/4 teaspoon baking soda
1 teaspoon of salt
1 cup cold butter cut into small pieces
1 cup fresh or dried fruit
1 1/2 cup buttermilk
1 1/2 lemon zest , optional. Depends on what fruit I use. I love it with blueberries
- Toppings depending of the fruit n the scone:
Peach= Cinnamon + Sugar
Blueberry= Sugar
Directions:
Preheat oven to 425
In a large bowl combine, flour sugar baking, powder, baking soda, and salt.
Using a pastry cutter or two knifes cut butter into the flour mixture until it looks like cornmeal.
Stir in fruit and zest
Make a well in the middle of the mixture; add buttermilk
stir with a fork until dough pulls away from the bowl
Transfer dough to a well floured surface. With your hands transform the dough into a ball being careful not to heat the dough with the warmth of your hands.
Using a rolling pin, roll dough to 1/2"thick. Use a 2" biscuit cutter to cut scones.
Place scones 2" apart on a baking sheet covered in parchment paper.
Brush tops of scones with a little milk sprinkle with sugar
Bake for 12 - 14 mins
Serve with your favorite jam or curd, Spread the Love is my favorite.
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