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 or frozen
1/2 cup buttermilk
1 large egg
1 teaspoon vanilla
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
1 cup chopped pecans or walnuts
sprinkles or colored sugar or sanding sugar (optional)
Directions
- Pre-heat oven to 400F and grease a baking sheet or cover with parchment. Mix dry ingredients well. Chop the butter until is in pieces approximately the size of a Lima bean. For flaky scones the butter must not soften, so I take my stick of butter right out of the freezer. Beat together egg, vanilla, and buttermilk. Add to the dough and mix briefly. Add nuts and fruit or chips, mix. Turn dough out on a well-floured cutting board. Knead briefly, working in enough flour to make a stiff dough. Shape into a rectangle about 1-1/2 inches thick. If desired, sprinkle with sprinkles, colored sugar or sanding sugar. Cut into 12 squares. Bake for 18 or 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.
Note: The dough should be stiff enough that you can cut it. The consistency of flour and/or buttermilk varies at times, so if the dough is sticky work in a little more flour; if instead there is not enough liquid to moisten all the dough, add a little water.
Note: For altitude adjustment, try slightly cooler oven (390F) and shorter baking time.
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.