Summer Fruit Scones

During the summer, we always have 2 kinds of fruit in our refrigerator.

Strawberries and blueberries. This week I made scones with our favorite summer fruits.

The blueberries I picked up this week were massive and sweet. For the scones, I used our usual recipe. I used a homemade version of buttermilk, milk mixed with 1 teaspoon of lemon juice, instead of using heavy cream. I think it makes a small difference in the texture. Also added orange extract in addition to the vanilla because, well, why not?

Ingredients

2 cups flour

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

2 tbsp sugar

1/2 cup butter, one stick

1 cup of your chosen addition, such as chips or dried fruit...

1 egg, separated

1 tsp vanilla

1 tsp orange extract

3/4 cup of buttermilk (milk mixed with 1 teaspoon of lemon juice)

Turbinado and Demerara for topping

Method

Combine the first 5 ingredients.

Cut in 1 stick of butter.

The best method is freezing the butter and then grating it using a box or flat grater.

Blend them into the butter using your fingers to incorporate.

Add 1 cup of the addition of your choice. The photo shows dried cranberries and grated orange rind. I used 1 cup of cranberries and the rind of one orange.

Next, combine the following ingredients and add to the flour-

1 egg yolk, saving the egg white for the glaze

1 tsp vanilla

1 tsp orange extract

3/4 cup buttermilk

Using a large spoon, stir the dough ingredients until the dough is moistened and holds together.

Line a baking sheet with parchment paper or a Silpat mat.

Scrape the dough onto the floured parchment using your hands or a rolling pin, and shape the dough into a square or rectangle that is 3/4" thick.

Using a knife, cut the scones into the size scones you want. You can shape in a circle and cut into wedges or use a scone pan.

I pop the tray of scones in the freezer for about 10 minutes.

Preheat the oven to 375˚. Some recipes say 425˚, but 375˚ works for me,

Brush the tops of the scones with the egg white and sprinkle with raw sugar.

Bake for 18 to 20 minutes.