This is a very English, not-so posh dish, that you can find on the breakfast table of just about every household of our neighbors across the pond. Scones are a staple to starting the morning off on the right foot. Compared to danishes, doughnuts or even toast with jam, scones are, in my opinion, way better. It’s like a delicious morning biscuit. Buttery and soft, straight from the oven with a little cream cheese or honey, these will be sure to satisfy.
Ingredients
1 1/3 C. Flour + 1/4 C. for dusting
1/2 t. Salt
1T. + 1/4 t. Sugar
2 t. Baking Powder
5 T. Cold Butter - Diced
3/4 C. Yogurt
1/4 C. Milk
1/2 C. Raspberries
1 Egg (wash)
Preheat oven to 425° F.
STEPS
- In a food pro with dough blade or a stand mixer combine flour, sale, sugar and baking powder and pulse to combine, 30 seconds.
- Add the cold diced butter (make sure it is cold otherwise you wont get the rich chunks of delicious butter that scones are know for). Pulse in the butter until the mixture looks like coarse cornmeal.
- Add the mixture to a floured board and bring the dough together. Make sure not to knee the dough, it will make the scones tough. Just bring it together. More bench flour may be needed to bring the whole thing together. Form the dough into a 10”x5” rectangle.
- Place the scones on a baking sheet lined with parchment paper. Add 3-4 raspberries directly on top of the individual scones pressing them in a little bit. Do not add the berries to the mix because they will bleed into the dough. Raspberries can be substituted with blueberries, blackberries or any fruit that is in season.
- Brush the scones generously with the egg wash and bake for 25 minutes or until the scones have nice browning.
NOTE: This recipe can be changed to make savory scones. Just substituted the yogurt an milk for 1 C. of sour cream and substitute the berries for precooked bacon or sausage and cheese.
