{"id":2018,"date":"2025-01-02T12:30:54","date_gmt":"2025-01-02T12:30:54","guid":{"rendered":"http:\/\/mrsbutterfingers.com\/wp\/?p=2018"},"modified":"2026-01-02T20:27:39","modified_gmt":"2026-01-02T20:27:39","slug":"scones-for-the-week-end","status":"publish","type":"post","link":"http:\/\/mrsbutterfingers.com\/?p=2018","title":{"rendered":"SCONES THAT ARE PERFECTION . . . ARE MADE QUICKLY, ALMOST AT A GALLOP"},"content":{"rendered":"

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SCONES<\/strong><\/p>\n

Turn your oven to 400 degrees F. and have the rack in the centre of the oven.<\/p>\n

Collect the ingredients and have everything at room temperature except the butter.\u00a0 If you haven’t done this ahead of time heat the egg in a bowl of warm water and gently warm the buttermilk in the microwave.<\/p>\n

You’ll notice the amount of buttermilk is not precise.\u00a0 The amount you’ll need will depend on the humidity that day. You want just enough liquid to hold your dough together.\u00a0 If you get too carried away with adding the extra buttermilk don’t worry.\u00a0 Just drop your scones on the baking sheet.\u00a0 I promise you they will still be delicious.<\/p>\n

2 cups all-purpose flour,\u00a0\u00a03 tablespoons sugar,\u00a0\u00a01 teaspoon soda and 2 teaspoons baking power,\u00a0\u00a01\/2 teaspoon salt<\/p>\n

1\/2 cup cold butter (or hard margarine) cut\u00a0 into small squares<\/p>\n

1\/2 cup dried fruit – apricots, raisins currents, cherries blueberries,\u00a0\u00a0grated lemon peel<\/p>\n

1 large egg,\u00a0\u00a01\/2 to 1 cup buttermilk.<\/p>\n

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\"\"<\/a>Whisk the flour, sugar, soda, salt into a large bowl.<\/p>\n

Cut in the butter until most the mixture is the size of very small peas with a few bigger pieces. If you don’t have a pastry blender use two knives. \u00a0 Make a well in the centre of your flour mixture and add the liquid.<\/p>\n

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Stir this together gently just until all the flour mixture comes together.\u00a0 Briefly stir in the fruit and lemon peel.\u00a0 If you have too much flour mixture sitting at the bottom of your bowl stir in a little more butter milk.\u00a0 Work quickly, and don’t over-mix .\u00a0 Leave a little flour showing in your mix.\u00a0 It will assimilated when you gently pat out your dough.<\/p>\n

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Turn dough out onto a lightly floured surface and gently gather and knead the dough just until the dough comes\u00a0 together.\u00a0 It may look a little rough or ragged.\u00a0 That’s OK.\u00a0 Quickly and gently pat the dough into a circle about 3\/4 inch deep.\u00a0\u00a0 Don’t skimp here you want the scones\u00a0 to be voluptuous, lovely and high.<\/p>\n

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\"\"<\/a> Cut into six or eight edges.<\/p>\n

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\"\"<\/a>Plate on parchment paper.<\/p>\n

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Bake on a parchment lined baking sheet for ten to twelve minutes or until golden brown.\u00a0 When you feel the scones are ready to come out of the oven bake for one minute more.<\/p>\n

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Serve while still warm lavishly spread with butter .\u00a0 Enjoy<\/p>\n

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SCONES FOR THE WEEK-END<\/div>\n
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Author: Mrs. Butterfingers<\/span><\/div>\n
Prep time: