Scones

It is a rainy, dreary day in May here in Oakland and all I would like to do is curl up with a book, a cup of tea and nice selection of pastry. It is interesting how bad weather makes you want to consume massive amounts of carbs and sugar. Not that I am encouraging that behavior, I mean you should definitely eat a salad for dinner. But if you are heading to a tea party or thinking of having one of your own you will need this scone recipe. Now there are a lot of different types of scones; various flavors, crunchy or cakey, sweet or savory. With no bias I would say my mom’s scone recipe is the best out there. I consider the texture to be like a lightly sweetened biscuit. It is a very flexible recipe in terms of creating a flavor. You can add different herbs, fruits or chocolate. My personal favorite are chopped chocolate covered candied orange. I served it with a homemade butter with orange zest and honey.

Maureen’s Scones

3 ¼ c flour

1/3 c sugar

2 ½ tsp baking powder

½ tsp baking soda

½ tsp salt

¼ tsp grated lemon peel or orange peel

¾ - 1 c butter

After whirling & pouring into mixing bowl, add: chopped fruit (about 1 cup but use your judgment on what can be incorporated).

Pour in 1 cup buttermilk.

Flatten dough out in a circle about one inch think and cut triangles of dough (like cutting a pizza). Place on a greased baking sheet.

Bake at 375 x 15-20 min.

Tips: If you aren’t used to baking biscuits, the dough will be dry, you will likely have to do some smushing with your hands to get all the flour incorporated after you have added the buttermilk. The butter doesn’t have to be extremely soft but definitely don’t use it straight out of the fridge.

If you prefer a savory scone, this cheddar chive scone will make everyone at your party ask for the recipe.