Don’t scones with some butter and jam sound glorious?
Some mornings just have to start with a book at Isles Bun & Coffee or Bread & Chocolate! Wouldn’t that be nice?
We all live our full lives and sometimes even coffee outings end up being special occasions, but don’t you worry, we have a solution for you!
My first acquaintance with SCONES happened in England in 2003 or 2004 when I visited some of my dear friends. In the UK they usually serve them as a staple in the afternoon. They are truly delicious! In my opinion, their unique texture beats most pastries and muffins and they are simple to make, just follow the recipe steps closely.
When I did my little research on scones, I found out that they originated in Scotland ( you have probably guessed that already from their name) in 1500s! Originally only made of oats, shaped into a large round and cut into 6 wedges.
Now we use flour and avoid open fire when it comes to baking, it wasn’t the case in the early 16th century.
Approximately 300 years later, scones became a staple of the traditional ritual of British afternoon tea.
One afternoon Queen Victoria herself requested some light food and was served tea with biscuits and scones. It was said that she enjoyed it so much that she ordered it every afternoon and that’s how the English ritual of ‘Afternoon Tea’ was born.
Let’s get to the standard recipe first and then I will offer some seasonal modifications below.
They are very inexpensive to make and you don’t have to be that Baker Extraordinaire to do an excellent job!
For the glaze:
- 2 cups flour
- 1 Tbs baking powder
- 1/2 tsp salt
- 6 Tbs sugar ( + 2 Tbs to sprinkle on top before baking )
- 1 tsp vanilla
- 1/3 cup dried fruit (cranberries, cherries, raisins etc)
- 6 Tbs cold butter butter
- 4-6 oz chocolate or white chocolate chips (optional)
- 1 cup buttermilk
- 1 egg to eggwash the tops
1. Preheat the oven to 425 F.
2. Mix flour, baking powder, salt, sugar until blended, add dried fruit.
2. Cut in cold butter until crumbly.
3. Add chips and mix lightly.
4. Pour in buttermilk and mix until flour is absorbed in dough, do not overmix.
5. Eggwash ( beaten egg either plain, or mixed with milk or water; we do that to make your pastry appetizing and golden) every scone and sprinkle with sugar.
5. Drop by spoonfuls onto baking sheet 2-3 inches apart as they will rise.
6. Bake for 14-16 minutes.
You will have 6 scones to bake from this recipe, so plan accordingly if you would like more!
I serve them warm with butter and jam!