There's nothing quite like a spring brunch filled with ...
... luscious berries...
... and warm, buttery, homemade...
... and sweet scones.
Recently we managed to get the recipe for some of our favorite local coffee shop scones via Espressoria of Boulder's very own Jetty Plooy and we thought we'd share. Thanks Jetty!... our taste buds are very grateful.
This recipe is also wonderful when used for making mini scones where each child (or family member) can make their own special batch. Below you will find a recipe adaptable for both sweet and savory scones, but you could easily just make the savory variety as a "universal" scone recipe and then use the toppings to flavor it. Oh, and don't forget the Crème Fraiche... so wonderful on a warm scone!
Preheat oven to 400 degrees and in one bowl mix:
2 1/4 cups flour
1/2 cup sugar (For savory scones take out the sugar and increase the butter by 1/4 cup)
2 teaspoons baking powder
1/2 tsp salt
-whisk these together
1 stick butter
-cut into the flour mixture, but not completely. Make sure there are lots of pieces of butter still visible.
In smaller bowl mix:
1 large egg
1/2 cup half and half
-whisk until smooth
add 1 tsp vanilla (only for sweet scones)
Combine liquid into four mixture:
-mix with rubber spatula until combined (it should be crumbly)
-kneed together into ball *NOTE: be careful here, you don't want to fully incorporate the butter. You want to still be able to see chunks of butter. ALSO: you don't want the dough to be too wet, it should still be a little dry, so you might need more flour. -Divide the dough in two (4 sections for mini scones)
-On a greased pan press each ball of dough into 6" rounds. (four 4" rounds for mini scones)
-Place whatever filling you would like on top of one of the rounds (we made cheddar and chive scones with a butter and black pepper topping, and blueberry/blackberry scones with streusel) -then place other round on top
-seal up the edges and press out to around 8-10" (press out to 6"-8" for mini scones)
-top with streusel, sugar, sliced almonds, cheese, or whatever looks good in your pantry/fridge! chill for 20 min then divide into eight triangles. Bake 12-15 minutes at 400 degrees until golder brown.
*Last time in Recipes: Honey Cake