I’d like to throw it out there that I love breakfast. It’s my favorite meal of the day, and I can eat it for any meal of the day. Breakfast for dinner anyone? It happens often in my house.
Scones are one of those breakfast items that I find scrumptious, but I have always been afraid to make them myself. Then, one day, Joy the Baker posted a scone recipe. See, Joy says that she sucked at scone baking until she made this particular recipe. She made me think, “Hey, I could do that!” And so, I tried. And I succeeded.
These scones are amazing. Crunchy on the outside, soft and tasty on the inside. Plus, they are so pretty with their hot pink raspberry speckles! The fun thing about scones, kind of like Palmiers, is that you can really “fill” them with anything… any type of fruit or nut or whatever your heart desires! Joy used just raspberries, but I added white chocolate chips to mine. ‘Cause, you know, chocolate makes everything better!
- 1 large egg
- 1/2 cup buttermilk
- 1 2/3 cups flour (all purpose)
- 1 1/3 cups old fashioned oats
- 1/3 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 stick + 2 tablespoons (10 tbsp all together) cold butter
- 1/2 to 3/4 cup raspberries (fresh or frozen)
- 1/2 to 3/4 cup white chocolate chips
Preheat your oven to 400, with the rack in the center. Stir together the eggs and buttermilk and set aside. Whisk together the flour, oats, sugar, baking powder, baking soda, salt and nutmeg until combined.
Grate the butter. You heard me. This is easiest to do if you put your butter in the freezer for 10 minutes or so to get it good and hard. A box grater would probably work better than a microplane, but I don’t have one 🙂
Now for the fun part… dump the butter into the flour mix and quickly incorporate it with your hands until good and crumbly. The grated butter makes it easier to mix together than butter cut into small pieces, but if you don’t have a grater, small pieces will work.
Pour the buttermilk mixture over the dough and mix with a fork until just wet. Put in your raspberries and chocolate and carefully knead with your hands, turning the dough over 8-10 times.
Turn the dough out onto a lightly floured surface and shape into a circle that is about 1 1/2″ to 2″ thick.
Using a spoon or ice cream scoop (I’m tellin’ you… an ice cream scoop works really well) to portion out scone balls.
Place on a parchment paper lined baking sheet.
Let your cat peer into your oven, then bake for about 20 minutes, until golden. Cool on a wire rack before serving.
A little secret:
The first time I made these, I ate a couple when they are warm and delicious, then I saved the rest for the next day. Scones are not as good the next day. Something cool about scones, though, is that you can freeze the dough and bake them from frozen! You can either freeze out the portioned balls on a baking sheet, wrapped airtight, or you can do what I did. I portioned out individual scones and wrapped each one airtight in saran wrap and then put them in a Ziploc baggie. That way, Hubby and I can pull a few out for breakfast or dessert (or dinner) when we want to. If you do bake your scones from frozen, give an extra couple of minutes in the oven.