phases

I'm in a phase. This phase is called Wanting To Make Every Possible Variety of Scone and Perfect the Art. I think I'm going to do this. Radina's has inspired me. Blackberry Spice scone. Apple Cinnamon scone. Banana Nut scone. It's the perfect variety of sweet and salty. I'm going to use this recipe and make scones my life for a while. THANKS, SMITTENKITCHEN!

Makes 12 to 16, depending on how you cut them

2 3/4 cup pastry flour (all-purpose is also fine)
1/4 cup sugar1 tablespoon baking powder
1 teaspoon baking soda
6 ounces of butter, in 1/2-inch cubes
1 cup golden raisins plus
1 tablespoon caraway seeds -or- 1 cup fresh fruit of your choice, chopped
3/4 to 1 cup buttermilk (use the smaller amount if using fresh fruit, the larger if using the raisin-caraway combo)

Turbinado or sanding sugar for sprinkling (optional, not in the original recipe)

Preheat oven to 375°.

Place cubed butter in freezer for 15 minutes. Meanwhile, measure other ingredients (except buttermilk and fruit) and mix in the bowl of a food processor.

Add butter to processor bowl and mix until the butter and flour mixture are the texture of coarse cornmeal. Transfer the mixture to the bowl of a mixer and add buttermilk and fruit, mixing on the lowest speed until the dough just comes together.

Turn out onto a lightly floured surface and knead gently a couple times. Roll dough out to approximately one-inch thickness (I skipped the rolling pin and just patted it out with floured hands) and cut into squares. Cut those squares again on the diagonal, creating triangles. Sprinkle with coarse sugar, if you’re using it.

Bake on an ungreased baking sheet (mine stuck ever-so-slightly, so I might line it with parchment next time, though no biggie if you don’t) for 25 to 30 minutes, until lightly browned.


Any requests?