Biscuits and pies and scones have been flying out of my mom’s kitchen these past few weekends. I am bound and determined to get these recipes etched in my brain so that I will not need to reference the paper copy. This will save me many hours of searching and digging for saved and clipped and scribbled recipes scattered about my life. But in all honesty, my true purpose behind this endeavor is that I want to be that aunt that the kids will grow up and talk about how she never used a recipe. A few scoops of sugar, a glug of buttermilk and a bit of flour just until it all came together they will say…like magic.
It will take some trial and error and much repetition to the point where the final recipe will ultimately be a mashup of many. Keeping what works and letting go of what doesn’t. With each attempt I am that much closer.
With the passing of this past weekend…I find myself bit closer to my go to scone recipe than I was a week ago. I can always use work on my technique – next time I will do as they do here. I keep meaning to try their folding method and keep forgetting. Remembering as I stick the current batch of scones into the oven and thinking, next time.
With or without properly well-honed skills, these scones are beauties. They are unassumingly light with a crisp sugary edge. They are not overly sweet but enough so to partner well with a cup of tea or coffee making an excellent breakfast or afternoon snack. I stuffed mine with strawberries but I think any berry would be welcomed into their buttery layers.
Happy Baking, Friends!
- 2+ ½ cups all purpose flour, plus extra for rolling out
- ¼ cup sugar
- 1 tablespoon baking powder
- ¾ teaspoon salt
- 6 tablespoons cold unsalted butter, cut into small pieces
- 1 + ½ cups frozen strawberries, cut into quarters
- 1 cup heavy cream, plus more for brushing
- 1 egg
- 1 + ½ teaspoon vanilla extract
- In a large bowl, combine flour sugar, baking powder and salt. Toss with a fork to combine.
- Add butter. Cut butter into flour mixture with a pastry blender or finger tips until the pieces of butter are no larger than peas. If butter becomes too soft and gets mushy, place bowl in freezer for 5-10 minutes and then begin again. Do this as often as you need throughout this whole process.
- Add berries and toss gently to coat with flour.
- In a small bowl, whisk together cream, egg, and vanilla extract.
- Pour wet ingredients into dry ingredients and with a fork or rubber spatula, gently fold the wet ingredients into the dry ingredients, rotating the bowl a quarter turn with each fold. Do not stir. When the dough begins to come together, dump dough out onto a GENEROUSLY floured surface. The dough will be sticky - it is okay. Sprinkle more flour on top and working quickly, gently knead dough a few times until the dough comes together into a shaggy ball.
- Pat dough into a 6 inch circle and with a bench scraper or a sharp knife, cut the dough into 8 equal wedges.
- Transfer wedges to a parchment lined baking sheet about 1 inch apart and place in freezer for 10 to 15 minutes and freeze until firm.
- Preheat oven to 425F. Brush top of scones with extra cream and sprinkle with sugar. Place in oven and bake for 20-25 minutes until golden brown and toothpick comes out clean when inserted into the center.
- Remove from oven and let cool for about 5 minutes on baking sheets. Transfer to a wire rack to finish cooling.
- Enjoy hot from the oven or the next day for breakfast with a bit of butter and jam.
Adapted slightly from Food52 Baking