Thursday, July 17, 2008

summer scones

best scones ever

preheat oven to 425 and place rack in middle.

in medium bowl:

2 1/4 c flour
2 tsp baking powder
1/4 to 3/4 cup sugar depending on how sweet you like your scones and what fruit you are using. i generally use closer to 3/4...but on the low side of it :)

in glass measuring cup, lightly mix one egg with buttermilk to make 3/4 cup

cube one stick of cold butter and work into flour mixture with fork, pastry cutter or fingers. do not over work. butter should be in small pieces (like peas or blueberries) and still cold so work fast.

add 1 -2 cups of fresh berries or fruit to flour mixture.

slowly add buttermilk mixture to dry ingredients, working in with a fork. don't over mix. flatten dough into a 8 or 9 inch disc and cut into 8 pieces (like a pie) and place onto cookie sheet about 3 inches apart.

bake for 15-18 minutes

place on cooling rack and resist the urge to eat all of them.

after they are mostly cooled (as long as i can stand it) i drizzle them with a simple icing....i mix about 1 1/2 c powdered sugar with water and vanilla until it looks right..probably about a little more than a tablespoon of water and a 1 tsp of vanilla.

OH MY they are delicious and perfect.

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