Can’t you taste this scone?

The title is dedicated to my one of my best friends who was so excited to tell me that Iggy Azalea’s song ‘Fancy’ has scone in the lyrics. After a little googling, it is actually ‘Can’t you taste this gold.’ Whatever that means. We’re definitely not in college anymore.

Now onto the scones. I’ve been making scones for as long as I can remember. No tools needed other than your hands and a bowl. Foster’s Market’s scone recipe is the best I have found and is the perfect scone base to add your favorite mix-ins. I did orange zest and dried cranberries this time, but lemon zest and blueberries is another great combo. Kids love chocolate chip scones and maple oatmeal are another favorite. Enjoy!

Makes 1 dozen scones

4½ cups all-purpose flour
½ cup sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ pound (3 sticks) cold unsalted butter, cut into ¼-inch pieces
1¼ cups plus 2 tablespoons buttermilk

Egg wash: 1 large egg beaten with 2 tablespoons milk

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1. Preheat the oven to 400 degrees.

2. Lightly grease 2 baking sheets and set aside.

3. Combine the flour, sugar, baking powder, baking soda, and salt in a large bowl.

4. Add the butter and cut it into the flour mixture using a pastry blender or 2 knives until the mixture resembles coarse meal. Do not overwork the dough.

5. Add 1¼ cups of the buttermilk and mix until just combined and the dough begins to stick together. Add the remaining buttermilk one tablespoon at a time if the dough is too dry.

6. Turn the dough out onto a lightly floured surface and roll or pat into two 6-inch rounds, about 1½ inches thick. Cut each round in half, then cut each half into 3 triangles (pie-shaped wedges) and place on the baking sheets. Brush the tops with the egg wash and sprinkle with sugar.

7. Bake 30 to 35 minutes, until golden brown and firm to touch. Remove from the oven and serve immediately.

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Favorite Variations:

Mixed-Berry Scones
Depending on the ripeness of the berries, you may need to add 2 to 3 tablespoons less buttermilk. Add 1 ½ cups mixed berries (raspberries, blackberries, and/or blueberries) to the flour-butter mixture just before adding the buttermilk.

Strawberry Scones
Depending on the ripeness of the berries, you may need to add 2 to 3 tablespoons less buttermilk. Add 2 cups hulled and quartered fresh strawberries (or 16 ounces frozen strawberries) to the flour-butter mixture just before adding the buttermilk.

Zesty Lemon-Almond Scones
Add 1 cups sliced almonds to the flour-butter mixture just before adding the buttermilk. Use only 1 cup buttermilk. Add the grated zest of 2 lemons and 1/4 cup lemon juice to the buttermilk.

Chocolate Chip-Espresso Scones
Add 1 cup semisweet chocolate chips to the flour-butter mixture, being careful not to overwork the dough. Dissolve 1/4 cup instant espresso or coffee into the buttermilk before adding it to the flour mixture.

Maple Walnut Scones
Add 1¼ cup chopped walnuts to the flour-butter mixture just before adding the buttermilk, being careful not to overwork the dough. Use only 1 cup of buttermilk, and add ¼ cup maple syrup to the buttermilk before adding it to the flour mixture.

Peanut Butter Scones
Whisk 2/3 cup peanut butter into the buttermilk.

6 thoughts on “Can’t you taste this scone?

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