Summertime Scones

Lemon Cranberry Scones
Recipe:

• 3 cups all purpose flour 
• 1/3 cup sugar
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 1 1/2 sticks cold unsalted butter, cut into small pieces
• 1 cup buttermilk
• 1 tablespoon grated orange or lemon zest
• 1/2 (2 ozs.) unsalted butter, melted for brushing
• 1/4 cup sugar, for dusting

A Julia Child's recipe modified and changed by Caroline. 

Directions:

1. In a medium bowl, stir the flour, sugar, baking powder, baking soda, and salt together with a fork. 
2. Then add cold butter pieces and, using a pastry blender or two knives, work the butter into the dry ingredients until the mixture resembles coarse cornmeal (I use my fingers to do this. It is okay if some largish pieces of butter remain they will add to the scones' flakiness. 
3. Toss in the zest and mix with the fork (see note). 
4. Add in the 1 cup cold buttermilk.  Mix with a fork (again I used my hands) until just moistened.  
5. Flour your counter top then turn out onto your counter and knead 10 to 12 times.  This should be where you see it all come together. Do not over mix! (If the dough looks dry, add another tablespoon of buttermilk) Gather the dough into a ball. Cut the ball in half. 
6. Bake at 425 degrees for 10 to 12 minutes and watch carefully after 10 minutes, until both the tops and bottoms are golden. Transfer the scones to a rack to cool slightly. These are best served warm but are just fine at room temperature. 

*Note: If you are adding anything add it here before you add the buttermilk.  Examples like: Chocolate chips, cran-raisins (I used 1 cup), raisins, lemon zest, blueberries.  I use about a cup of whichever ingredient I choose.  I also use jams in the center such as raspberry, blueberry, strawberry preserves.  I use the rolled out version below and match two rounds and make a sandwich with approximately 1 ½ tsp jam per two rounds.  I brush with water to make them stick and sealed. 

TO MAKE TRIANGULAR SHAPED SCONES: Roll/Pat the dough into a ½ inch thick circle, cut the circle into 6 triangles. Brush the dough with some melted butter and sprinkle with crystal sugar. Place the scones on an ungreased baking sheet/parchment paper or silpat and place in the refrigerator, while you roll out the rest of the dough or make the other half of triangle scones.

TO MAKE ROUND SCONES:  Roll the dough out to approximately ¼ inch thick.  Cut with round 2-inch circle cutter, biscuit, glass or round cookie cutter.  Place two rounds together when adding jams or preserves. If making simple round scones roll to ½ inch thick. 

Serves 12 ( I did the triangular shaped scones)

Calories: Unknown, but who cares... they are delicious.

Another fantastic summer breakfast recipe to make. The zest of the lemons and cranberries mixed together made for a wonderful combination.

The scones are always better right out of the oven... like all baked goods, but continue to be delicious even after sitting for awhile.

Till next time, from my kitchen to yours... Bon Appétit!