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Because they are usually topped with jam, scones themselves should not be overly sweet. These are just right for my taste. This is a recipe for a small batch of scones, so you might want to double it if you want leftovers for breakfast!
Serves: 3-6 (makes 6 scones)
1 C. flour
¼ tsp. salt
1 ½ tsp. baking powder
1 Tb. sugar
3 Tb. cold butter, cubed
1/3 C. buttermilk
3 Tb. dried blueberries (not freeze dried) or currants
1 Tb. heavy cream
Directions:
- Preheat the oven to 400.
- Whisk the dry ingredients together in a bowl.
- Crumble in the butter with your fingers until it looks crumbly. Mix in the buttermilk. Fold in the dried fruit. Form into a ball.
- Turn the dough onto a floured work surface and knead a few times. Using your hands or a rolling pin, shape into a round disc ½” thick. Cut into 6 wedges. Brush the tops with the cream.
- Place on a cookie sheet and bake for 10-15 minutes. They should be golden brown on the bottom and spring back when pressed on the top.
Tips:
- Great served with homemade crème fraiche and lemon curd!
- Replace ¼ – ½ C. of the flour with whole wheat for a heartier scone.
- Use 1/4 C. fresh or frozen blueberries in place of dry.
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