Tis the berry season. I feel like everywhere I go, I’m seeing piles of raspberries, blackberries, even some late season strawberries. I baked these scones about a month ago, but I haven’t quite had time to post it. The time is now! Amongst all the food my mom sent home with us from the beach, were a pint of marionberries and some buttermilk.
The weekend we came home, we had a three hour band practice, and I knew I was going to need some sustenance. And who can resist warm, freshly baked, delicious scones? No one. So I whipped some up in the morning, and brought them to band practice.
I feel like my bandmates are still not used to my bringing baked goods. When I bring them, they’re there to share. Why would I bring a basked of a dozen scones all for myself? I wouldn’t. With a little nudging, I finally got the guys to snack on some. They were still warm, and smelled like sugar and berries. They were really delicious. I only wish I’d had some lemon curd to slather on them.
Berry and Buttermilk Scones
3/4 – 1 cup fresh berries (I used marionberry, but raspberry or blackberry would work well too)
4 3/4 cups flour
1 Tbl baking powder
3/4 tsp baking soda
1/2 cup granulated sugar
1 1/4 tsp salt
1 tsp lemon zest
1 cup plus 1 Tbl cold, unsalted butter, cut into chunks.
1 1/2 cups buttermilk
3 tablespoons melted butter
brown or turbinado sugar for sprinkling
Preheat your oven to 400 degrees F. Line a baking sheet with parchment paper. In a large mixing bowl, whisk together the flour, baking powder and baking soda. Mix in the sugar, salt, and lemon zest. Using a pastry knife or a fork, cut the butter into the dry ingredients. You want the butter to be evenly mixed into the dry ingredients, in about pea-sized chunks.
Add the buttermilk and the berries, and mix the dough gently with a wooden spoon until it holds together well. If it seems a little dry, add a little more buttermilk to the dough, a couple tablespoons at a time. Flour a cutting board or countertop, and turn the dough out onto it. Pat the dough into a rectangle about an inch and a half thick. Using a circular cookie cutter (or a water glass, if you don’t have a cutter), cut out as many circles as you can, gather together the scraps, pat them out, and repeat. Place on the lined pan, brush with melted butter, and sprinkle with sugar (brown or turbinado).
Bake scones for 20-35 minutes, until the tops are golden brown at the edges. Transfer to a cooling rack, and allow to cool for a few minutes until they’re nice and warm, but won’t scald your mouth. Serve with butter, lemon curd, jam, or any other toppings you like.