Sometimes I wake up ready to go on Saturdays. B usually thinks I am nuts, but a little morning french press usually changes her tune. Plus, fresh scones, straight from the oven.
Mixed Berry Scones
inspired from SmittenKitchen
2 3/4 cup flour
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
6 ounces of butter, in 1/2-inch cubes
1 cup fruit — I used mixed NW berries (raspberries, blackberries, blueberries and marionberries) that were frozen. I let them sit out of the freezer on the counter for 10 min before adding to batter
1 cup buttermilk
1/2 lemon, squeezed
1 teaspoon of lemon zest
Preheat oven to 375°.
Mix together flour, b. powder, b soda and sugar. Add COLD cubed butter to bowl and mix until the butter and flour mixture are the texture of coarse cornmeal. I also sometimes use my fingers to incorporate the butter mixture. Then add buttermilk and fruit and lemon zest & juice, mixing on the lowest speed until the dough just comes together.
Turn out onto a lightly floured surface piece of parchment and knead gently a couple times. Pat dough with your palms so it is roughly flat and the same thickness. Then cut into squares but dont separate the dough. Cut those squares again on the diagonal, creating triangles. Sprinkle with coarse sugar, if you’re using it on top.
Bake for 25 to 30 minutes, until lightly browned.
Best fresh from the oven, warm and fruity.
Best served around here with french press coffee steaming in your mug, underneath a blanket while catching up on your DVR.