Scones

 Buttermilk Scones

Capturing the last moments of Indian Summer with Fresh Berry Scones.

Kids all time fave. . . Chocolate Chip!

Ingredients (for eight scones)

2 cups of All-Purpose Flour

1/2 cup of Quick Quaker Oats

1/2 cup of granulated Sugar

3/4 teaspoon of Baking Soda

3/4 teaspoon of Baking Powder

1/2 teaspoon of fine Sea Salt

1 stick of unsalted Butter

3/4 cup of Buttermilk

2 teaspoons of Vanilla, divided

1 cup of dried Fruit or Chocolate chips or 1 -1/2 cups of Raspberries or Blueberries

Optional:  Lemon or Orange zest 2 teaspoons

Glaze:  1/2 cup of Confectionary Sugar + 1 teaspoon of Vanilla extract + 1  Tablespoon of Milk

Directions:

Preheat oven to 375.  Prepare a cookie sheet with Parchment, Silopat or greased foil.

Mix all dry ingredients together.  If using zest, add now.

Cut each Tbsp of cold butter into 4 cubes.  Place in bowl with dry ingredients.  Using cold fingertips rub butter into the flour mixture until big"pea"size lumps start to appear.  

Mix 1 teaspoon of vanilla with buttermilk.  Pour over your flour mixture.

Now, with a gentle folding and patting motion mix the wet with the dry ingredients.  When the flour and liquid become "one mix in your chocolate, fruit etc., using a gently folding motion.

Bring dough together with a gently knead in the bowl first, then on the counter.  Now pat into a disc shaped circle, 2 inch thick. Using a bench knife or Chef's knife cut dough into eight sections.  Slide each piece out and place on your prepared sheet.

Bake at 375 for 25 minutes.  Scones should be slightly golden.

Dry ingredients.

Cutting in the butter with cold fingertips.

Folding & gently "patting" in my buttermilk and vanilla mixture.

Ready to gently fold in my Chocolate Chips.

Buttermilk folded & patted into Flour/butter mixture.  Chocolate chips to be added next.

Dough is gently kneaded a few times, and patted into a circle, about 2 inches thick.

Love my Bench Knife, makes it all so easy!

Vanilla Glaze.

Scones await their glazing.