Prep 10 mins
Cook 15 mins
This basic scone recipe is incredibly simple and incredibly tasty! Use any kind of dired fruit you like (I'm partial to cherries and mango, myself, but I've never met a fruit scone I didn't like!) If you don't have buttermilk, just use 1 T. vinegar plus enough milk or soymilk to measure 1 cup (try a fruit infused vinegar for variety!).
- 2 cups wheat flour (white flour would also work)
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 8 tablespoons butter, chilled (stick it in the freezer while you're whipping everything else up)
- 1⁄2 cup buttermilk (or milk and vinegar substituion above)
- 1 egg
- 1 1⁄2 teaspoons vanilla or 1 1⁄2 teaspoons almond extract
- 2⁄3 cup dried fruit (chopped into bite-sized pieces as needed)
- buttermilk, for brushing
- sugar, for dusting
- Combine flour, baking powder, soda, and salt in a medium bowl; gently whisk together till well combined.
- Cut in butter with two knives till mixture resembles small floury peas. Stir in dried fruit till it's well coated with flour (this prevent clumps of fruit from forming in the scone).
- Combine buttermilk, egg, and vanilla; whisk till well blended. Stir into dry ingredients, stirring gently till soft dough forms.
- Turn dough out onto parchment lined baking sheet and form into a 8-inch round. (May also form into individual scones if you like).
- Brush top of scone with a little milk and sprinkle lightly with granulated sugar. (If you sprinkle heavily, a sugary crust will form).
- Bake scone at 375 deg. F. for 12-15 minutes, till scone tests done. Let cool a couple minutes before serving.
I made these in my food processor (put in all the dry ingredient, pulse, put in butter, pulse, add dried fruit and liquid and process till dough forms) and they turned out great!