My Sister’s Sensational Scones

This recipe makes the best scones.  The beauty of this recipe is the work is all done in the food processor and in as little as 5 minutes you can have these beauties in the oven.   The other great thing about this recipe is that you can choose your dried fruit (raisins, craisins, dried blueberries, cherries etc) of choice and zest and personalize it to your tastes.  Thank you Lisa for sharing your recipe!  These are soon to become a favourite at the B&B.

2 cups all purpose  flour

3 Tablespoons  white sugar

1 Tablespoon baking powder

(and whatever zest you are adding see note below)

Put the above in the food processor and pulse a couple of times to combine.

To the food processor add:

5 pads (tbsp) of  cold butter

Pulse a few times until combined and mixture resembles coarse crumbs with some larger lumps

Add in:

1 cup whipping cream

Blend or pulse in food processor just until the mixture starts to form a ball

Remove from food processor onto a floured surface. Punch it down roughly to form a hole. Here you can add whatever. I like freshly grated orange zest, a bit of orange extract and dried cranberries. Or blueberries and freshly grated lemon zest. I also like orange zest and chocolate (3/4 cup good chocolate chips or your favourite pure chocolate bar broken into pieces).  Approximately ¾ cup of dried fruit of your choice and the zest of one lemon or a good ½ a orange, approximately 1-2 tablespoons.   More is better than less.

 For Bluebird Meadows’ Rhubarb Scones:  Add 1 tbsp. freshly grated lemon zest to flour mixture and add 1 tsp of vanilla when adding cream to the food processor and kneed in ¾ cup finely diced rhubarb.

Kneed just to bring everything together to combine and flatten into a disc. Try not to handle the dough too much. About 8″X1″. Get a large knife and cut across and again and again until you have 8 triangle pieces. Keep them in a circle on the board and brush with a bit of cream or beat an egg and brush with an egg wash.  Place on baking sheet lined with parchment.  Sprinkle the wet scones with demerara sugar or sugar in the raw. Demerara sugar is best.

Preheat oven to 425°,  Bake for 13 minutes  or until golden and the sides of the scones look dry not wet.

Let them sit 5 minutes before moving them. Enjoy!

Adding the cold butter

Lemon Blueberry Scones Fresh From the Oven

#Rhubarb #MidlandBampB #Recipes #YourstoDiscover #GeorgianBay #breakfast