It’s official. Summer is here, and I am welcoming it with open arms. The weather is beautiful, the windows are open, baseball is on the television, and the farmer’s market has finally opened. I end up buying with bags of goodies, plopping everything down on the counter and stare at the pile for a while. Unfortunately, berries have yet to saturate the stands, so until that happens, I’ll be living off of the stores from last year.
This morning, I had a craving. I don’t particularly like breakfast, but today was different. I needed something with berries, and I needed it ASAP. Breakfast pastries are amazing, but most of the time they take too long to make. Croissants are amazing, but if I want them, I need to start the night before. Luckily, these scones take just over 20 minutes to make. And you can add absolutely any mix-in, such as berries, fresh or frozen. Today was frozen strawberries. Thawed and drained first, or the entire batch will be very pink and very mushy. Tomorrow might be chocolate. But honestly, it might just be whatever I find in the market. Rhubarb…
You can mix in anything for these scones, but there are a few things to keep in mind. If you use any frozen fruit, thaw and drain first. The scones have a tendency of falling apart if they get too soggy. Also, with any fruit, be careful of over mixing or the scone will take on the color of the mix-in. This is another of those recipes that appears too dry until it’s fully mixed, so don’t give in early and add more liquid. In this case, it might be more convenient to use a mixer to speed things up.
2 cups flour
⅓ cup + 1 Tbsp sugar
½ tsp salt
1 Tbsp baking powder
1 tsp lemon zest (optional—best if used in a sweet scone rather than savory)
6 Tbsp butter, cold
½ cup + 1 Tbsp heavy cream
1 tsp vanilla
¾ – 1 cup of mix-ins
Preheat the oven to 425oF.
Combine flour, ⅓ cup sugar, salt, and powder (and zest if using) in a medium-sized mixing bowl. Cut in the butter, in a similar manner as piecrust.
In a separate bowl, combine ½ cup cream and vanilla. Stir into dry mixture; this may take a while to fully incorporate.
Once the batter has been fully combined, fold in berries, or chocolate, or whatever you’re using.
Form into a disk, 1½ – 2 inches thick and roughly 8 inches across. Cut into 8 wedges and arrange onto an ungreased baking sheet. Brush tops with remaining cream and sprinkle with extra sugar.
Bake for 18 minutes. Allow to cool before removing from sheet.