Soft Scones

Soft Scones

Recipe by Barbara Bach
Servings

18-21

servings
Prep time

15

minutes
Cooking time

14

minutes

This scone recipe is the cross between a biscuit and a scone. If you prefer something a little more moist this is it. I adapted it from my dear friend, C. Bernideen Canfield’s blog:
https://bernideensteatimeblog.blogspot.com/2014/07/a-flower-fairy-tea-for-tea-in-garden.html?fbclid=IwAR2od-4JgVt2PjGLyWGtosHSW1qPySz35mPssWOE6MsZUVtnUnxVnnKhv-8

Ingredients

  • 2 1/4 Cups of flour

  • 1/4 Cup of Sugar

  • 1 TBLS Baking Powder

  • 1/2 tsp. Salt

  • 6 TBLS of Butter

  • 1 Cup of Buttermilk (you can make your own by adding 1 TBLS of white vinegar to sweet milk and let sit while you are mixing the dry ingredients together)

  • 1 Cup of Blueberries (option any other fresh fruit of your choice)

Directions

  • Sift together all dry ingredients into a bowl
  • Mix in cubes of butter until all is incorporated with the dry ingredients
  • Add Buttermilk and mix thoroughly
  • Carefully, fold in your choice of fresh fruit
  • Place scone mixture on parchment paper that you have sprinkled with flour. Sprinkle top with a little more flour. Coat your rolling pin before rolling out 3/4 inch thick
  • I used my 2 3/4 inch heart shape cookie cutter and it made 21
  • Bake @ 425 degrees for 14 minutes or until the edges are light brown
  • Since Scones are not sweet I decided to drizzle my butter cream frosting on top. Just make it thinner and spoon into a sandwich bag; twist it to make frosting go to one corner and snip the end to drizzle

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