This is a combination of two recipes; the ingredients are mostly from King Arthur Baking, and the directions are mostly from America's Test Kitchen Family Baking Book.
½ cup cold butter, (freeze, then grate most of it into flour mixture)
2 cups all-purpose flour (240 g)
¼ cup granulated sugar, plus more
2 teaspoons baking
powder
½ teaspoon salt
¼ teaspoon baking soda Glaze:
1 tablespoon grated lemon peel 6 tablespoons powdered sugar
¾ cup buttermilk 4 teaspoons lemon juice
1 large egg
1 cup strawberries, cut into small pieces, raspberries,
or blueberries*,
[cut raspberries after freezing]
1. Place berries and butter in the freezer.
2.
In a bowl combine
flour, sugar, baking powder, salt, and lemon zest to blend. Add frozen grated butter
and toss with fingers until thoroughly coated.
3.
In a small bowl, whisk buttermilk and egg to
blend. Add to flour mixture just until combined; do not overmix.
4.
Turn dough
onto a floured surface and, with well-floured hands, knead gently 6-8 times
until it just holds together. Add a
little more flour as needed to prevent sticking.
5.
Roll dough
out into a 12” square. Fold 1/3 toward
center, then fold other end over to form a long rectangle. Now fold 1/3 toward center with each side
until you have a 4” square.
6. Preheat oven to 350°. Place on a
floured plate and put into freezer for 5 minutes. Do not overchill.
7.
Remove from
freezer and put onto lightly-floured board.
Roll into a 12” square again.
Spread berries evenly onto the square leaving about 1” space of end
closest to you. (If berries are not very
sweet, sprinkle with sugar.)
8. Roll into a tight log, sealing the ends, and place with the seam side on
the bottom. Press into a 12” x 4”
rectangle.** Using a sharp floured knife,
cut into 4 rectangles. Cut each of the
rectangles on the diagonal into 2 triangles.
9. Place on baking sheet. Melt 2
tablespoons butter and brush the tops of the scones. Sprinkle lightly with sugar.
10. Bake scones until tops are lightly browned, 20 to 25 minutes,
rotating pan halfway through baking. Let cool about 10 minutes on baking sheet.
11. Meanwhile, in a small bowl, stir together powdered sugar and
lemon juice. Drizzle glaze over warm scones. Serve scones warm or let cool
completely.
Yield: **Makes 8 large scones
** I will often make a rectangle about 4" x 16" or even narrower and longer to make smaller scones.
*No berries, use frozen or ½ cup dried cranberries and ½ cup chopped nuts instead.
To make ahead up to 24 hours, stop after Step 5 and place dough into a covered container and refrigerate. To continue, preheat the oven in step 6, but skip the freezer step and proceed. (If you add the berries before refrigerating, the berries can bleed into the dough overnight.)
To make up to one month ahead, freeze on a tray or cookie sheet, then transfer to a freezer bag. Bake for 25-30 minutes.
