Here is the very BEST scone recipe you will ever come across. I’ve tried at least a dozen other recipes, and not a single one holds a candle to this one.
1 egg slightly beaten
Buttermilk (I usually use milk with a teaspoon of lemon juice and let it sit 5 minutes.)
2 Cups flour
1/4 cup sugar
2 1/2 t. baking powder
1/2 t. salt
6 T. butter
1/2 cup currants OR dried cranberries OR raisins OR blueberries OR raspberries (get the picture?)
1/2 cup white chocolate chips
Put egg in 1 cup and add enough buttermilk to equal 1 cup. Combine flour, sugar, baking powder and salt. Cut in butter until mixture is crumbly. Stir in white chips and dried fruit. (If the fruit is fresh…like blueberries…wait until you’ve mixed in the liquid and THEN gently fold in the fresh fruit. GENTLY so as not to smoosh it up too much.)
Add buttermilk mixture and stir until dough is just moistened. (The more you mix, the tougher the scone will be.) Drop dough 1/2 cup at a time onto ungreased cookie sheet. (This recipe makes 12 scones.) Bake at 400 degrees for 12 minutes.
Did you know that scone is pronounced “scawn” in England?
If you’d like to make a mock devonshire cream to spread on your scones, here is a very nice recipe:
3 oz. cream cheese, softened
1 T. powdered sugar
1/2 t. vanilla
1/2 cup whipped cream
Beat cream cheese until fluffy. Beat in sugar and vanilla. Gradually beat in whipped cream to make it more spreadable. Do not overbeat.
Cover and chill 2-24 hours. Makes about 1 cup.
No related posts.
Your visionary conversation