Spring Scones

 

1. This is the most fun thing I've tried in quite some time!  You can make it sweet or savory.  Use the add in ingredients that suite your taste.  I made this one sweet with white chocolate, raspberries and blueberries.  I think I'll try a savory batch with cheddar cheese and country ham in the next batch!  Let your imagination go and make what your heart desires. 
2. You'll need:

1. 2 1/2 cups self-rising White Lily flour, plus more for work surface and kneading
2. 2 tbsp (for savory) or 4 tbsp (for sweet) granulated sugar
3. ½ cup cold unsalted butter, cubed
4. ⅔ cup cold buttermilk, plus more for brushing top of scones
5. 1 large egg
6. 1 tsp vanilla (for sweet only)
7. 1–2 cups add-ins (I used 1/2 cup white chocolate chips, 1/2 blueberries and 1/2 cup raspberries for this sweet scone version)
8. 
   
9. The secret to this recipe is to prep ahead!  Put your add on ingredients in a bowl in advance so that they are at the ready.  Put your liquid ingredients in a bowl in advance as well.  The trick to this recipe is to work quickly with very cold ingredients.  I used a stainless steel mixing bowl and I put it in the fridge for a bit before I started and that was a real bonus.
10. Add the four and sugar to a large mixing bowl, then add in the cold butter.
11. Using a pastry cutter, fork, or two knives, work in the butter until the mixture resembles coarse meal with some larger pieces remaining.
12. Toss in your add-ins.
13. Whisk together the buttermilk, egg, and vanilla (if making sweet scones).
14. Pour the wet ingredients over the dry ingredients and mix just until all is moistened.
15. Scrape the dough onto a floured work surface.
16. With floured hands, gently knead the dough into a ball. It doesn’t have to be perfectly smooth. Rough and shaggy is actually better.
17. Flatten into a 6″ circle and cut into 8 wedges.
18. Transfer onto a parchment paper-lined baking sheet and chill in the fridge for 20 minutes.
19. Brush the surface with buttermilk and bake in a 400F oven for 20 minutes.

Scones are best enjoyed the day of. Leftovers can be stored in an airtight container at room temperature for 2 days or in the fridge for up to 5 days. To reheat, place on a baking sheet, lightly tent with foil, and warm for 10 minutes at 350F.

To make in advance: prepare the dough the night before (up to step 5), cover and store in the fridge, and bake as instructed the next day. Baked scones will last in the fridge for up to 5 days, so you can also bake them in advance, and just reheat when ready to serve. To reheat, place them on a baking sheet lightly tented with foil, and warm in a 350F oven for about 10 minutes.

To freeze unbaked scones: place the wedges in the freezer until frozen solid, put them in a ziplock back, return to freezer and store for up to a month. When ready to bake, let thaw overnight in the fridge, and bake as instructed.

To freeze them after baking: let the scones cool completely, place them in a ziplock bag, and freeze for up to a month. When ready to use, thaw overnight in the fridge, and warm in the microwave for 30 seconds or on a baking sheet lightly tented with foil in a 350F oven for about 10 minutes.