Berry Scones

I have always loved scones. Raisin scones, cranberry orange scones, cheddar scones, berry scones... the list could go on! For special girls' nights, my mum, sister-in-law, and I often have tea and English scones served with jam and whipped cream. Mmmm scones fresh from the oven with flaky pastry that seems to just melt in your mouth, I mean, come on, who wouldn't love that!?

Today, I tried a new berry scone recipe from Little Sweet Baker and let me tell you it did not disappoint! I love berry and lemon flavours together, so I added lemon in and sprinkled some sugar on top of the scones for some added flair. This recipe will quickly become a regular in our house!

Ingredients:

• 2 1/2 cups (315g) all-purpose flour, plus more for work surface and kneading

• 2 tbsp (for savory) or 4 tbsp (for sweet) granulated sugar

• 1 tbsp baking powder

• 1 tsp (for savory) or 1/2 tsp (for sweet) salt

• ½ cup (114g) cold unsalted butter, cubed

• ⅔ cup (167ml) cold buttermilk, plus more for brushing top of scones

• 1 large egg

• 1 tsp vanilla (for sweet only)

OPTIONAL

• 1–2 cups add-ins (I used a mix of raspberries, blueberries, and blackberries, as well as a bit of lemon juice and zest).

Instructions:

1. In a large bowl, toss together the flour, sugar, baking powder and salt.

2. Work in the butter with a pastry cutter or fork until it resembles coarse meal with a few larger pieces remaining. Mix in any add-ins at this step if using.

3. In a measuring cup, whisk together the buttermilk, egg, and vanilla (if making sweet scones).

4. Pour the wet ingredients over the dry mixture. Gently stir with a rubber spatula until JUST combined and all appears to be moistened.

5. Scrape the dough onto a floured work surface. With floured hands, gently and quickly knead the dough into a ball. It doesn’t have to be smooth. Rough and shaggy is good. Then pat out into a 5″ circle if making plain scones, or 6″ circle if you have incorporated any add-ins.

6. Cut into 8 wedges and place 2″ apart onto a parchment paper or silicone mat lined baking sheet. Chill uncovered in the fridge for 20 minutes while you preheat your oven to 400F.

7. Brush the tops of the scones with more buttermilk (and a sprinkle of sugar!) and bake for about 20 minutes or until golden brown.