Fruit Scones

 

Ingredients:

2 1/2 cups AP flour

1/2 cup sugar

1 TBSP baking powder

1 tsp baking soda

1/2 tsp kosher salt

1/2 cup butter, very cold cut into small bits

1 large egg plus one egg yolk

1/2 cup buttermilk

(I have had great luck using buttermilk powder.  I mix the buttermilk powder with the dry ingredients and use milk in the wet ingredients.  To substitute in this recipe I use 2 Tbsp. powder and 1/2 cup cold milk.) 

½ cup chopped fruit and any juice from the chopping process.

 Glaze:

1/2 cup powdered sugar

1 teaspoon vanilla

1 to 3 teaspoons milk   

 Preheat oven to 425

In a large bowl whisk together flour, sugar, baking powder, baking soda, and salt. Cut the cold butter into the dry ingredients with a pastry cutter or fork until it is the texture of course sand.  This step can be done the night before and the mixture stored in the fridge overnight. 

Whisk together the buttermilk, and egg yolk.

Add wet mixture to the dry ingredients, mix just until combined.  Do not over mix. Gently fold in chopped fruit.

Scoop half the dough onto a floured surface.  Knead lightly four or five times. The dough should be loose but not sticky.  Pat dough into a circle about 1 inch thick.  Cut into triangles and place on cookie sheet.

Bake at 425 for 12 - 15 minutes until golden brown.

Allow to cool before glazing.