|Hot from the oven!|
This is a wonderfully easy and delicious recipe that allows you to have piping hot scones on the table in less than 30 minutes. They are soft and flaky inside and lightly crisp outside.
This basic recipe is a perfect base for any number of add-ins. I used these Strawberry Jammy Bits from King Arthur Flour.
Yield: 18 scones – I baked half and froze half before baking them
Preheat oven to 450 degrees.
Line a baking sheet with parchment paper.
In a large bowl, blend:
3 cups Flour
2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
3 Tablespoons Sugar
1 teaspoon Salt
Whisk 1 Egg into 1 cup Buttermilk ans set aside.
Using a pastry blender, cut in:
8 Tablespoons Butter
When mixture is crumbly, cut in reserved Buttermilk mixture.
Add 1 cup Strawberry Jammy Bits (or other fruit/nut bits)
You will probably have to finish mixing everything together by hand.
|Serve with butter|
Cut dough in half. Roll out to about 3/4-inch thickness. Cut into scones with 2-inch round cutters and space out evenly on prepared sheet.
Bake for 12 – 15 minutes until golden brown.
Serve warm with butter.
Recipe from The King Arthur Flour Baker’s Companion, 10th Anniversary Edition.
|Melk Abbey, Austria|