By Brud Holland
A good scone isn’t too sweet, is a little bit flaky, a little bit fruity and of course golden brown and tender. I like to think scones are a cross between a biscuit and a muffin. In the morning, just give me a scone and a cup of coffee—a great way to start the day!
For a different flavor: Substitute fresh or dried apricots for the blueberries.
Pastry tip: For a quick glaze as an extra treat, mix 1/2 cup powdered sugar with a teaspoon or two of milk, adding it slowly and mixing until if makes a thick glaze. Drizzle over warm scones with a spoon and cool for a few minutes.
2 cups all-purpose flour
2 ounces butter
1 teaspoon salt
2 tablespoons sugar
2 teaspoons baking powder
3/4 cup blueberries
4 ounces whole milk
In a large bowl place the flour, butter, salt, sugar and baking powder. Using your fingers or a pastry cutter, cut the butter into the flour until the size of dimes but slightly thinner. Fingers work best. Mix in the blueberries.
In a small bowl, whisk together the buttermilk and egg, and mix into the dry ingredients until it forms slightly tacky dough.
Dust the mixture with flour, cut into 2 pieces, and form into 2 discs about 4-inches-by-1 1/2-inches thick. Place on a greased or parchment lined baking pan. Sprinkle lightly with sugar, cut into quarters and bake at 400° in a convection oven for 18-20 minutes or until golden brown.
Brud Holland is a graduate of the New England Culinary Institute and lives in Watkins Glen with his wife Shari and 3 kids. Having been part of the food and wine scene here in the Finger Lakes for 30+ years, he draws on experiences from a wide variety of culinary escapades that include bakery owner, restaurateur, food product developer, teacher, and genuine promoter of all things grown and made in the Finger Lakes.
Photo by Aran Holland
This recipe is from our July/August 2015 issue