This recipe produces light and fluffy buttermilk scones – they can be mixed with any sort of dried fruit, or even fresh fruit. Adapted from Smitten Kitchen
- 2.75 c flour
- 1/3 c sugar
- 1 T baking powder (if you are using fresh fruit, use aluminum free baking powder)
- 1 t baking soda
- 6 ounces (170 g) cold butter
- 1 c buttermilk (or 1/2 c buttermilk and 1/2 c cream)
- 1 c of your favorite dried or fresh fruit (if using fresh, reduce total liquid amount to 3/4 c)
- Preheat oven to 170, and combine flour, sugar, baking powder, and baking soda in a small bowl
- Combine butter and flour mixture, and mix until it is the texture of course sand – you can do this in a food processor with short bursts, or with a pastry cutter.
- Fold in fruit and buttermilk by hand – combine until dough just comes together.
- Turn dough onto lightly floured surface and knead gently to make a ball – then roll it out into an approximately 1/2″ thick circle and cut into 8-10 triangles (you can also make the scones into little balls or whatever shape you want – just don’t overwork the dough).
- Bake on ungreased baking sheet for 25-30 minutes, until lightly browned.