This week we had cold winter weather in Atlanta. Although we didn’t end up getting any actual snow where I am, school got cancelled. I spent the day off watching The Great British Baking Show on pbs.org. Have you watched this show? Each week has a theme, and home bakers compete by making three “bakes.” It’s amazing. And it got me in the mood to bake something.
While I would love to try my hand at making something super complex like homemade eclairs, this week I settled for a much-loved British tea time treat–scones. Maybe I’ll get up the nerve to try something as difficult as a homemade eclair one day, but I think I’ll need Madison in the kitchen with me as support.
This scone recipe is very simple. It took me almost no time to whip up, and I had all the ingredients I needed except for the berries. Within an hour, I had an afternoon snack and Saturday morning breakfast. Naturally, these are great with tea and coffee. They really don’t need anything, but good jam (for more fruity sweetness) and/or double devon cream never hurts.
- 2 cups flour
- 2 tablespoons sugar, plus more for sprinkling
- ½ teaspoon salt
- ½ teaspoon baking soda
- 5 tablespoons cold unsalted butter
- ½ pint blueberries
- 1 cup plus 3 tablespoons buttermilk
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together flour, sugar, salt, and baking soda. Cut in butter (I just used my fingers, working quickly but you could also use a pastry knife or even do this in the food processor). Gently stir in the blueberries.
- Create a well in the center and pour in 1 cup buttermilk. Stir together being careful not to overwork. The dough will be quite shaggy.
- Lightly flour work surface then turn the dough out. Gently use hands to form into a rectangle 12 inches long and 3 inches wide. Cut the dough in half, then cut each half in half, giving you four squares. Cut each square in half on the diagonal to give you eight triangles.
- Brush each scone with remaining buttermilk. Sprinkle sugar over the scones. Place on a parchment lined baking sheet and bake until the edges just start to turn golden brown, about 15 minutes. Let cool on a wire rack.