Prep 15 mins
Cook 15 mins
This is a Tyler's Ultimate recipe (with some minor tweaks for my taste) for berry scones, but the basic recipe is an absolutely perfect jumping off point for any flavor scone. Instead of berries (for example, when they are out of season) I make chocolate chunk orange scones by adding chocolate and orange juice and zest as the final step.
- 473.19 ml heavy cream
- 1 orange zest
- 59.14 ml honey
- 0.25 ml salt
- 473.18 ml all-purpose flour
- 44.37 ml sugar
- 14.79 ml baking powder
- 4.92 ml baking soda
- 3.69 ml salt
- 89.90 ml cold cubed unsalted butter
- 236.59 ml fresh berries
- 177.44 ml buttermilk
- For the buttermilk and honey butter: combine the first 4 ingredients in a food processor and turn on high. The liquid will slosh, whip, and then separate after 4 minutes. When the mixture separates, stop processing and strain out the buttermilk--there should be exactly 3/4 cup, which is what you need for the scones. Strain out the butter and squeeze dry.
- For the scones: Preheat the oven to 400 degrees.
- In a food processor bowl add flour, sugar, baking powder, baking soda, and salt.
- Add cold butter cubes and pulse until you have a texture of coarse bread crumbs.
- Transfer to a large mixing bowl. Toss berries (which have been washed and dried thoroughly) in a small amount of flour and add them to the mixture.
- Add the buttermilk and either toss with a fork or fold with a spatula to incorporate the berries without smashing them. Mix to combine, but don't over mix.
- Drop spoonfuls of dough onto a parchment lined baking sheet. Using a pastry brush, paint the tops of each scone lightly with buttermilk or a bit of milk and sprinkle with sugar.
- Bake until golden brown, and nice and puffy, about 10-15 minutes.
- Serve warm with orange honey butter.
- Notes: if you are making a scone with juice, add that after you do the buttermilk step. When I use fresh fruit juice, I don't put any sugar in the dough recipe because I think it makes it too sweet. You want to stick with small to medium scones here. Large ones will be too dark outside and under cooked inside.
I wouldn't have called these "scones" so much as "drop biscuits". But whatever you call them, don't forget to call them GREAT! Loved using the food processor for getting the required buttermilk! I will definitely be making these again, maybe with some variation. Thnx for sharing your recipe, yellow_apple30. Made for PAC Spring 2010. You've been adopted! http://www.recipezaar.com/bb/viewtopic.zsp?t=327498&postdays=0&postorder=asc&start=0
Although the process for making this is more involved than it seems at first glance, I did enjoy working it out, & the finished scones were most definitely a real treat! I used fresh blueberries this time around & wasn't disappointed! Thanks for sharing this great recipe! [Made & reviewed for one of my adoptees in the current round of Pick A Chef] Want to check out PAC? Click here http://www.recipezaar.com/bb/viewtopic.zsp?t=327498