2 ¼ cups (280g) all-purpose flour
1/3 cup (67g) granulated sugar, plus more for sprinkling
1 tablespoon (12g) baking powder
1/2 teaspoon (3g) baking soda
1/2 teaspoon (3g) salt
1/2 cup (113g) cold unsalted butter, cut into small cubes
1/2 cup (118ml) buttermilk
1 large egg
1 teaspoon (5ml) vanilla extract
½ cup slightly smashed blueberries or grated apples
Other optional mix-ins: Dried fruit, chocolate chips, nuts
Heat the oven to 400F (200C)
Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl.
Cut in the cold butter using a pastry cutter, your fingers, or a food processor until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the milk, egg, and vanilla extract.
Add the wet ingredients to the dry ingredients and stir until just combined. If using mix-ins, gently stir them in now.
Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick circle or rectangle.
Cut the dough into wedges or squares.
Place the scones on a baking sheet lined with parchment paper.
Brush the tops with a little heavy cream or milk and sprinkle with sugar.
Bake in a preheated oven at 400°F (200°C) until firm to the touch and golden brown.
The time will vary depending on the size of your scone.
Glaze, optional
1 cup powdered sugar
1 tablespoon heavy cream or milk
1/2 teaspoon vanilla extract or lemon zest
Whisk all the ingredients together until combined.
Drizzle on top of cooled scones.
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