This recipe is from Bon Appetit May 2009. These are pretty good. I've made these scones a couple of times for my husband to keep in the refrigerator for breakfast. They are simple to make and keep well. I have subed pecans for almonds.
- 1⁄2 cup buttermilk, chilled (plus additional for brushing)
- 3⁄4 cup dried berries, and cherries mixture large pieces coarsely chopped
- 2 teaspoons vanilla extract
- 1 1⁄2 cups self-rising flour
- 1⁄3 cup honey-crunch wheat germ
- 1⁄3 cup dark brown sugar, packed (plus additional for sprinkling)
- 1 teaspoon ground cardamom
- 3⁄4 teaspoon ground ginger
- 6 tablespoons unsalted butter, chilled and cut into 1/2-inch cubes
- 1⁄2 cup almonds, chopped
- Position rack in center of oven and preheat to 400°F Line rimmed baking sheet with parchment paper. Mix 1/2 cup buttermilk, dried fruit, and vanilla in medium bowl.
- Whisk flour, wheat germ, 1/3 cup brown sugar, cardamom, and ginger in large bowl. Add butter and rub in with fingertips until mixture resembles coarse meal. Stir in almonds, then buttermilk mixture. Mix until dough comes together in moist clumps. Gather dough together. Turn out onto lightly floured work surface; flatten to 8-inch round. Using large knife, cut round into 8 wedges. Place on prepared baking sheet, spacing apart. Brush scones with buttermilk and sprinkle lightly with additional brown sugar.
- Bake scones until golden and tester inserted into center comes out clean, about 25 minutes. Serve warm or at room temperature.