These two scone recipes focus on my favorite ripe, summer berries -- Strawberries and Blackberries. The recipe is based on a recipe I saw online from The Bug Sur Bakery.
Cook Time 15 minutes
Ingredients
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1 cup Blackberries or Strawberries
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3 1/2 cups All-Purpose Flour
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1 cup sugar
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1/4 cup Maple Syrup
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1 tbs Baking Powder
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1 tsp Baking soda
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1 1/2 tsp Kosher Salt
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1 cup / 2 sticks Butter, cold, cubed or grated
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2 tbs Vanilla
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3/4 - 1 cup Buttermilk
Instructions
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Place the berries on a sheet tray, cutting the larger ones in half and freeze for at least 2 hours.
Also place the grated or cubed butter in the freezer for at least 1 hour. -
Preheat the oven to 375* Have a baking sheet lined with
In a mixing bowl, combine your dry ingredients and whisk together. Add your cold butter and return to the freezer for another 15-20 minutes. If including the maple syrup, add that to your wet ingredients. -
In another bowl, combine the buttermilk, vanilla and maple syrup.
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Remove your dry ingredients from the freezer and using either a pastry blender, two knives or your hands, cut the butter into the dry ingredients until you have establish pea-sized butter pieces.
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Using a wooden spoon, create a well in the center of the butter mixture, and slowly add the wet ingredients. Let it stand for a couple minutes, then gently mix to combine. If your dough seems too dry, you can add more buttermilk, a tablespoon at a time. You want a dough that is shaggy but not overly wet.
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Gently mix your berries into the dough. You can either gently roll the dough out on a floured board and cut into wedges, or use an ice cream scoop and portion out onto a baking sheet lined with parchment. Dust each piece with some sugar and bake for 15-minutes or until just golden.