Big British Buttermilk Scones

Sometimes the best way, or more likely the only way, out of a second home homesickness / regular homesickness is to eat your way through it.

In my experiences living abroad, and then returning back home the things I always missed, craved and required to provide a sense of comfort and relief was always food.  I mean why else would I willingly import and eat Kraft Dinner and call it a solid meal? In a recent blog post "London Is The Ex Boyfriend I Just Can't Shake" I talk about how a city can wriggle its way so deep into your psyche that it takes up permanent residence. That's a hard state of existence. Luckily there's things like scones to get you by. 

Things to Note:

  • Whatever fruit you are using, whether dried, frozen or fresh it is a good idea to toss them in flour to coat. This helps keep the colour intact and prevents it from running into the dough. 
  • If using fresh fruit, you will want to toss it with some sugar and let it sit for up to 30 min to pull as much moisture out of it. Another cheaters tip - prep the fruit the way you like it and chuck it into the freezer. It will be way easier to handle.
  • If using dried fruit like cranberries bring those bad boys back to life by soaking them in water for 20 min. Another kick it up a notch tip - why use water when you can use booze?!
  • These scones freeze nicely, but really it's quite likely you will eat 6 of them in 3 days, so why bother!
 
Jennifer hulley food photographer food blogger hamilton ontario
 

GATHER UP:

  • 2 cups of all purpose flour OR 1 cup all purpose, 1 cup whole wheat flour
  • 1/3 cup + 1 tablespoon granulated sugar
  • 4 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1 large egg
  • 1/2 cup + 2 teaspoons buttermilk
  • 1 teaspoon vanilla
  • 1 cup of fruit (dried cranberries, frozen berries, rhubarb - you name it!) *Pictured here is a mix of strawberries and rhubarb

MIX IT UP:

  • Preheat the oven to 350F and prep a baking sheet with parchment paper
  • In a bowl whisk together dry ingredients: flour(s), sugar, baking powder, cinnamon, cream of tartar, salt.
  • Using a pastry cutter, blend by hand, until the dough looks like a coarse meal. You should have butter pieces the size of green peas.
  • In another bowl beat buttermilk, egg and vanilla.
  • Pour the liquid mixture into the dry ingredients and mix by hand until the dough comes together. It should still be somewhat dry and butter should be visible.
  • Gently mix in your fruit and mix by hand until just incorporated. Do not over mix!
  • Shape the dough into  6 equal pieces. Depending on your desired shape either use a knife to cut into triangles or a large cookie cutter to make circles. Keep the dough quite tall so they scones will bake up nice and high and not fall flat.
  • Beat the egg with a fork until combined. Brush the scones with it evenly. Any places covered in egg wash will darken nicely.
  • Bake for 30 min, until the tops are golden and transfer to a wire rack to cool.

 
Jennifer Hulley Food Photographer food blogger hamilton ontario