Right, so, back to it.
Scones. I've been baking a lot of scones. Which is to say, my husband has been eating a lot of scones. This all stems from our visit to Minneapolis in May where on our last morning there we walked down to our regular coffee spot to find it closed (Sundays, ya know?) so we continued down the block and stumbled upon a big line forming outside of another bakery/coffee spot and decided to try it. A line means good things, yes? So, we grabbed ourselves a couple baked goods and some drinks and wandered back to our rental to have a bite on the patio. I don't know whether it was the sunlight beaming down on us like a heavenly gift or the fact that I was still half asleep and starving but damn if that strawberry buttermilk scone wasn't the best thing I had ever put in my mouth. When we came back home I began hunting for a recipe that I could use to recreate the magical experience I had in Minneapolis and stumbled across a blog of a wonderful soul who had at one point been employed at the exact bakery we had gone to, Isles Bun & Coffee. After playing around with the Raspberry Orange Drop Scone recipe on that blog, I had my own drop scone recipe. I've made a few variations, mostly dependent on whatever I had kicking around the kitchen, but here is a rather simple recipe for:
Strawberry Drop Scones
- 3 cups all purpose flour
- 1/2 cup sugar
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 3/4 cup butter, chilled (I usually wrap mine in wax paper and shove it in the freezer until I'm ready for it)
- 1 cup milk (skim is fine, it's what I usually use)
- 1 1/2 tablespoon of vinegar
- 1 egg
- 1 generous cup chopped strawberries
Preheat the oven to 450 degrees. Grab a couple baking sheets and line them with parchment paper. Things are about to get real sticky up in here.
Mix the milk and vinegar together and let it sit a few minutes (you could use 1 Cup of buttermilk instead of the milk & vinegar combo, I just very rarely have buttermilk in the fridge). Whisk the egg into the milk. Whisk it real nice. At this point I pop this milk/egg mix into the fridge to keep it chilly while we get the dough ready.
Grab your butter from the fridge/freezer/where ever you left it and work it into the dry mixture. This is kind of an important part. You want the butter to be cold but not hard when you're mixing it in. The idea is to get the flour mix to a crumbly stage, not blended. To achieve this I like to grate the butter using a cheese grater and then mix with my hands (being careful not to just let the butter melt against the warmth of your hands). If you have a pastry cutter/blender then use this to mix the butter until only small pea-sized pieces remain. Not big peas, tiny crumbly peas.
Now, add in the fruit stirring gently being careful not to smash the berries to smithereens.
Next, pour in the milk/egg mix a bit at a time while mixing. Don't over mix, just until it's all combined. Please, please don't over mix. If you haven't already dunked your hands into the mix now is the time to get the most sticky all over everything you own. Sure, you could do this with couple spoons or an ice cream scoop but why deny yourself the simple pleasures of gooey hands? Get 'em in there. Scoop up about a quarter cup sized dollops of the mix and drop it on your baking sheet (don't have a visual of what a quarter cup would look like in gooey dough form? Larger than a golf ball, small than a baseball).
Make sure they're well spaced, these things like to spread out in the heat (who doesn't).
Bake these guys for about 15-17 minutes or until golden brown. Try to remember to rotate the pan(s) about half way through.
Once they're looking done let them cool for a few minutes before rewarding yourself for all your hard work by flopping on the couch and eating them all in one go while bingeing shows on Netflix and feeling so accomplished.