from everyday food. i used some frozen berries i had left over from our boysenberry bushes. i would add a bit more sugar next time too, b/c i like them sweet!
2 1/2 c flour
1/4 c plus 1 T sugar
1 T baking powder
3/4 t salt
1/2 c cold butter, cut into small pieces
3/4 c buttermilk
1 lg egg yolk
1 1/2 c fresh berries
1. preheat oven to 400. in a food processor, pulse together flour, 1/4 c sugar, bkaing powder and salt. add butter and pulse until peasize pieces form. in a small bowl whisk together buttermilk and egg yolk. slowly pour buttermilk mixture through feed tube into procesor,pulsing until dough just comes together.
2. transfer dough to a lightly floured work surface and spirnkle raspberries on top. knead 3 times to fold in berries. pull apart into 2 inch pieces (or bigger b/c i like bigger scones). place on 2 parchment lined rimmed baking sheets and sprinkle tops with 1 T sugar (i had some turbinado sugar i used for this)
3. bake until golden brown 15-18 minutes. let scones cool slightly on sheets.
travel easy for quick breakfasts at work!
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