Homemade golden scones, moist and bursting with taste, are simply irresistible! This simple, uncomplicated recipe is from Laurie Arshonsky who recently invited me into her kitchen to teach me the art of baking scones.
Scones, known as a "quick bread," can be made with a variety of flavors and ingredients. This particular recipe filled with sweet blueberries, spicy ginger and rich pecans, is tasty and you can always substitute fresh or dried fruit and nuts, to your preference.
Perfect for any Mother's Day occasion, serve scones for breakfast, at a luncheon or afternoon tea. Set the table with spring flowers, vintage lace napkins and a bowl of fresh berries and melon. Fill an heirloom condiment dish with local farm marmalade. Add a pitcher of water infused with citrus slices and a pot of tea or coffee.
Arshonsky, a talented watercolorist and member of the Woman's Art Club of Cincinnati, enjoys spending time with her family, traveling and, of course, afternoon tea with home-baked scones.
BLUEBERRY, GINGER & PECAN SCONES
Yield: approximately 24 scones
2 1/2 cups all-purpose flour
3 Tsp baking soda
2/3 cup granulated sugar
3/4 cup unsalted butter, chilled and cut into 1/2-inch pieces
1 cup fresh blueberries, washed and dried
2 Tsp fresh lemon peel
2/3 cup whole pecans, break into halves
1 cup buttermilk (make your own: combine 1 cup 2% organic milk with 1 Tbsp lemon juice or white vinegar)
Position a rack in the center of the oven; preheat oven to 350ºF. Line a baking sheet with parchment paper; set aside.
In a large bowl, whisk together flour, baking soda and sugar. Add the pieces of chilled butter and using a pastry blender, incorporate butter into dry ingredients, increasingly cutting into smaller and smaller pieces, tossing the pieces with the flour mixture to coat until they resemble peas. Do not allow the butter to melt.
Fold in blueberries, ginger, lemon peel and pecans.
Add the buttermilk to the flour mixture and using a wooden spoon or rubber spatula, mix until just moistened. Work the dough as little as possible to make them light and flaky; the batter will be sticky.
Turn the batter onto a lightly floured surface and lightly, roll to a 1-inch thick disc; cut dough into rounds using a 2-inch round biscuit cutter. Place scones 2 inches apart on baking sheet and freeze for 10 minutes.
Bake scones for 15 - 20 minutes until golden; let cool slightly and serve warm.
OOPS! We left out an important ingredient!
Readers were intrigued by last week’s Mother’s Day recipe for Blueberry, Ginger and Pecan Scones.
There was one problem: we accidentally left out the ginger.
Try adding 1/2 cup crystallized ginger to the recipe. It really gives it a nice kick.
Also, Also, scones may be frozen and reheated at 400ºF for 10 minutes.
We regret the error.