A whole week and a half has gone by since I’ve baked, shot, and blogged a recipe.
I’ve missed it!
My vacation was ah-mazing, though–I got to spend time with a lot of family I don’t see very often, I went paddleboarding and horse-back riding, I got to visit a place without cars, and enjoy a five-course meal two nights in a row. Plus more.
So pretty darn amazing. 😀
But it’s good to be back, so let’s get to it!
These scones are pretty much unlike any other scone you’ve ever had.
They’re not dry (bleh).
They’re not crumbly.
And they are most certainly not bland.
The texture of these is sorta like a muffin…just in the shape of a scone. Each bite is also studded with your choice of juicy, plump blueberries or a pocket of ripe, sweet strawberries. They’re also something you can feel good about eating for breakfast–not only are they bursting with fresh fruit, but there’s also only four *teensy-weensy* tablespoons of sugar in the entire recipe.
That’s not a lot at all!
Maybe you can even have two. 😉
These scones were inspired by our two-day stay at the Grand Hotel on Mackinac Island. The whole place is such a throwback (but a very welcome one at that!). One of the things they offered there is afternoon tea (I know, right?). Trust me, it fulfilled every little-girl tea party fantasy inside me–and then some. 😀 They gave everyone a cup of tea (which I’ve found is delicious with a lemon wedge and a lump o’ sugar), and then these adorable personal plates of snacks, one with sweets and another with heart-shaped cucumber sandwiches and the like (!!!).
Anywho, they gave you a little scone on one of the plates that turned out to be everyone’s favorite part of the experience. Along with that, they gave you miniature jars of raspberry preserves (the best kind of jelly), and I don’t know if I’ve been living under a rock or something (more likely than not), but the scones became infinitely more delicious when slathered with jam.
Long story short, because we liked the scones so much, I decided to look up a scone recipe and make some for myself. And they are de-licious!
To make them, you start out with a cup of fresh fruit (or frozen, if ya want). I did half a cup of blueberries and a half a cup of strawberries because I’m indecisive like that, but you can choose whichever fruit you’d like. After quartering the strawberries, I topped both cups of fruit with a tablespoon & a half of sugar and set them aside to let it all soak in. 🙂
Then you can go ahead and whisk together the dry ingredients–all-purpose flour, some sugar, baking powder, and a pinch of salt. The yellow lumpy pile is powdered buttermilk, which was oh-so-conveniently in my pantry. If you have normal buttermilk on hand, you’ll wait to stir that in until later.
Then you can plop in some cubed butter and work it in with either your fingers or a pastry blender, much like making a pie crust. You will have butter under your fingernails for the next week and a half, but it was all in the name of berry scones. That makes it worth it, right? 😉
Once it’s all worked in, it should look a lil’ somethin’ like this.
At this point, you’ll mix in your buttermilk and fruit. If you’re using two separate kinds of fruit (a la moi), you should wait to add the fruit until you divide the completed batter in half. Then you can dump in the fruit that you set aside…
and mix it allllllll together.
The texture of the batter is very…weird. It’s not like traditional scone batter in the sense that you can plop it out of the bowl and knead it. It’s almost like muffin batter in consistency (very sticky!), which means it lends itself very well to being spooned out onto a well-greased cookie sheet, like you’d do with cookie dough. Bake them for fifteen minutes and you’ve got yourself some scones.
Try topping your scones with jelly. Please.
Let’s get to it, shall we?
Adapted from this recipe here.