Description
A tender sweet fruit scone that’s wonderful with blueberries but really any berry of stone fruit is lovely!
Ingredients
Scale
- 3 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- pinch of freshly grated nutmeg
- 3/4 teaspoon salt
- 3/4 cup cold unsalted butter, but into small cubes
- 1 large egg, lightly beaten
- 2 tablespoons pure maple syrup
- 3/4 cup cold buttermilk
- 1 cup fresh blueberries (you can used thawed and drained berries from the freezer although the scones will have a more purple color)
- 3 tablespoons buttermilk for brushing the tops of the scones before baking
- granulated sugar for sprinkling on top before baking
Instructions
- Place a rack in the upper third of the oven and preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
- In a mixing bowl, sift together flour, baking powder, baking soda, pinch of nutmeg, and salt. Cut in butter (using your fingers or a pastry cutter) until mixture resembles a coarse meal. Work the butter into the dry ingredients until some of the butter flakes are the size of peas and some are the size of oat flakes. In another bowl, combine egg, maple syrup, and milk and beat lightly with a fork. Add to flour mixture all at once, stirring enough to make a soft dough. Fold in the blueberries.
- Turn out onto a floured board and knead about 15 times. Roll or pat out into a 1-inch thickness. Cut into 2-inch rounds using a round cutter or cut into 2×2-inch squares. Reshape and roll dough to create more scones with excess scraps. Place on an ungreased baking sheet. Brush lightly with buttermilk and sprinkle with granulated sugar. Bake for 15-18 minutes or until golden brown on top. Serve warm. Scones are best the day they’re made, and though they can be frozen and lightly reheated in the oven if you need a future treat.
