Hi! I’m Sarah Bancroft – Ceri and Laura and I all worked together at Fashion magazine for many years, before we all became hooked on the web. They were kind enough to invite me to be today’s guest blogger (in my other life, I’m a mom of two and founder/editor of lifestyle website www.vitamindaily.com). So here goes!
I adapted this recipe from Joy Road Catering in B..C.'s Okanagan, and I've never found a better, faster, easier, fluffier scone. You can make your own buttermilk in a pinch (just add lemon juice to milk and let sit overnight) but if you have time, buy some. The recipe makes 24 small ones, so we took some to a dinner party that night, in a wooden cheese box lined in butcher's paper (my husband is a food stylist after all)– perfect breakfast for a hungover hostess!
4 C flour
2 Tbsp + 2 tsp baking powder
1/2 C sugar
Zest of one lemon (preferably organic)
1.5 C frozen berries
1/2 C cold butter
1 3/4 C buttermilk
4 fresh eggs
2 Tbsp icing sugar
Preheat oven to 450 degrees
Sift dry ingredients together in a large bowl.
Grate in butter (or cut in finely with fingers).
Add lemon zest and fruit and toss lightly with hands.
Mix eggs and buttermilk together in a small bowl and add to mixture.
Stir until all flour is absorbed, but don’t overmix.
Place small dollops of batter on a Silpat-lined baking sheet (I use industrial sized ones that fit 12).
Bake for 15–20 minutes until browned and crispy.
Dust with icing sugar and serve.
Makes 24 2-inch scones.
Making scones on Saturday morning with my daughter Emmanuelle. Risking sounding like Gwyneth Paltrow's GOOP, we picked organic raspberries from our garden on Friday and needed something to do with them. After sifting the flour (step 1) Em says, " I need to take a little break" and leaves the kitchen to watch cartoons. Four years old and already working to rule.
Em re-emerges 10 minutes later and asks to hold an egg. She loves holding eggs. Maternal instincts? These ones are from a farm on Bowen Island, B.C. where we pick them up from an outdoor fridge and leave $3 in the box.
"I like the messy part" Em says, cutting in the butter with her hands in a cloud of flour.
They started out a raspberry lemon scones but I added blueberries I found in the freezer from one of my husband's recent jobs. Other times I’ve made them savoury with chunks of proscuitto and asiago (but the kids like fruit better).
Charlie, our 1-year old, approves.
Tip: Even your worst baking disasters will look better dusted in powdered sugar, on a resin platter. Emmanuelle asks for another scone. "Is three a lot?" she says. “Not really,” I reply.
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