A tender and buttery scone recipe with your choice of nuts and fruit.
Ingredients
2 cups all-purpose flour
1/2 cup granulated sugar
1-1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, very cold
1/2 cup (minus 2 tablespoons) buttermilk
1 large egg
1 teaspoon vanilla
1/2 cup chopped walnuts or pecans
1 cup fruit of choice, dried or fresh, in small pieces (chunks should be the size of a raisin or dried cranberry, so if your fruit is larger, chop it) *, or chocolate chips
sprinkles or colored sugar or sanding sugar (optional)
Directions
- Pre-heat oven to 400F and grease a baking sheet. Mix dry ingredients well. Cut in butter until the mixture resembles coarse pebbles. Beat together egg, vanilla, and buttermilk, add to dry ingredients. Mix briefly. Add nuts and fruit or chips, mix. Turn dough out on well-floured cutting board. Knead briefly, working in enough flour to make a stiff dough. Shape into rectangle about 1-1/2 inches thick. If desired, sprinkle with sprinkles, colored sugar or sanding sugar. Cut into 12 squares. Bake for 20 minutes or until golden and edges are lightly browned. Scones are best enjoyed fresh and warm out of the oven, but you must let them cool for at least 5 minutes before eating them, or they will fall apart. Enjoy while fresh.
Notes
- * Raisins, dried cranberries, chopped dates, chopped apricots, blueberries and chocolate chips are our favorites. Try different combinations!
- We usually do not add sprinkles or colored sugar, but we do like to dress them up for holiday mornings.
- Kindly contributed by my mom.