Buddies-at-Home is a series of content shared by Buddies staff, working from home during physical distancing – from recipes, to playlists, to musings on living in isolation. This contribution is from our Chamber technician, Amber Pattison.
Scones: I’ve always liked the idea of scones. They’ve seemed like the perfect accompaniment to sweet and savory dishes, and perfectly acceptable to munch on at any time of day. Though until this recipe, the practical samples never lived up to my ideal of what a scone could be. It was only when my pantry was lacking yeast to make bread, and butter to make cookies, that I attempted the one recipe that might still be okay using coconut substitutions: scones. Not only was it acceptable but also exceptionally tasty! Not overpoweringly sweet but also not chalky and tasteless! Definitely recommend for any time of day or year.
- 2 cups all-purpose flour, plus more for hands and work surface
- 1/3 cup granulated sugar
- 1/2 tsp salt
- 2 and 1/2 tsp baking powder
- 1/2 cup unsalted butter, frozen (or coconut oil)
- 1/2 cup cream, buttermilk (or coconut milk)
- 1 large egg
- 1 and 1/2 tsp vanilla extract
- 1–1.5 cups add-ins such as chocolate chips, berries, nuts, coconut, etc (if desired)
- Whisk flour, sugar, salt, and baking powder together in a large bowl. Grate the frozen butter. Add it to the flour mixture and cut in until the mixture comes together into crumbs.
- Whisk 1/2 cup cream, the egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the add-ins (if desired), then mix together until everything appears moistened.
- Pour onto the counter and, with floured hands, work dough into a ball as best you can. If dough is too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons of cream. Press into an 8-inch disc and, with a sharp knife, cut into 8 wedges.
- Place scones on a plate or lined baking sheet and refrigerate for at least 15 minutes.
- Meanwhile, preheat oven to 400°F (204°C).
- Line a large baking sheet with parchment paper or silicone baking mat(s). After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet(s).
- Bake for 20-25 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and cool for a few minutes before topping with any optional toppings.
- Leftover scones keep well at room temperature for 2 days or in the refrigerator for 5 days.