Sunday scones that are perfect to make for mom on Mother’s Day, or just to go with your coffee and brunch. We use our food processor to make these super easy, but you can always cut in the butter with a handheld pastry cutter. Serve with Strawberry Lavender Fruit Spread and maybe even...mascarpone? Yep, perfection! The key to fluffy scones is to keep the butter cold and to not overwork the dough. If unbaked, the scones can be frozen for up to 3 months! Make these and tag us @mthopefarms on Instagram!
- 2 3/4 cup all purpose flour (we used All Purpose Wheat Flour from Shepherd's Grain)
- 1/4 cup sugar
- 1 TBSP baking powder
- 1/2 tsp baking soda
- 3/4 tsp salt
- 1/2 cup COLD unsalted butter, cut into cubes
- 1 cup buttermilk (substitute by using 1 TBSP lemon juice in 1 cup milk)
- 1 egg
- 1 TBSP vanilla extract
- 1 tsp almond extract
- 1 TBSP milk (for brushing)
- 1 TBSP course sugar (for sprinkling)
- In a food processor, pulse flour, sugar, baking powder, baking soda and salt together.
- Pulse butter into the flour mixture until it resembles course crumbs.
- Whisk together buttermilk, egg and extracts. Slowly add to flour mixture, until just combined. The key to fluffiness is to not overwork the dough!
- Transfer dough onto lightly floured surface. Gently knead the dough about 5 times. Shape into a 8 inch circle and cut into 8 wedges.
- Place wedges about 2 inches apart on baking sheet or stone. Transfer to freezer for 30 minutes and set oven to preheat to 400 degrees.
- Brush wedges with milk and sprinkle with sugar right before going into oven.
- Bake for 17-22 minutes, until lightly browned. Take out of oven and transfer to wire racks to cool.
- Serve with Mt. Hope Farms Strawberry Lavender Fruit Spread and Mascarpone!