These scones don’t stand a chance.
During the summer I tend to avoid baking and cooking because, well, I don’t know about you, but I’m not a fan of working in a hot, sticky kitchen where my ingredients have melted or are practically cooked before even using them. Summer is coming to a swift finish here in Stockholm, and you can already notice a drastic temperature difference along with the days becoming increasingly shorter. I’ve been busy baking up a storm this week, making batches of my man’s favourites to last him through the fall: waffles and bread are already in the freezer, while today’s white chocolate and raspberry scones are still cooling down. If these scones weren’t heading for the freezer, I’m pretty sure they all would’ve headed straight for my mouth.
I’ve been using this scone recipe for a few years now, and it has never done be wrong. It’s a great base that opens doors to a world of flavour combinations of both the sweet and savoury variety. Here are a few other combinations I’ve worked with and would also love to try:
- Apple and cheddar
- Lemon and thyme
- Feta and chive
- Strawberry and rhubarb
I wonder if any of these will top the white chocolate and raspberry version…what do you think?
From The Food Network’s Buttermilk Scones Recipe:
- 3 cups all purpose flour
- 1/3 cup sugar
- 1/2 teaspoon salt
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 cup unsalted butter, cubed and chilled (1 1/2 sticks)
- 1 cup buttermilk
- Extra ingredients of your choice
Preheat your oven to 400 degrees. Combine the dry ingredients in a large bowl. Add in the cubed butter and work into the mixture with your fingers or a pastry cutter until it has the consistency of a coarse meal. Add your extra ingredients and incorporate them well. Mix in the buttermilk until the you have a slightly moist dough.
Lightly flour a flat surface to roll your dough (I flattened it with my hands) to your desired thickness and cut into rounds, triangles or squares. Transfer your scones to a baking sheet lined with parchment paper, and make sure they’re not touching as they will expand while baking. Bake for 15 minutes or until golden brown. Move to a cooling rack and once they’re cool enough to handle, enjoy with butter.
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