Ingredients:
4 cups unbleached all purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cup sugar
2 1/2 sticks (20 tablespoons) cold unsalted butter, diced small
2 large eggs
3/4 cup buttermilk
1 1/2 teaspoons vanilla bean paste (or 1 1/2 teaspoons vanilla extract)
1 1/2 teaspoons almond extract
1 tablespoon raspberry preserves
1/2 cup dried currants
3/4 cup blueberries, rinsed and dried on paper towels
2/3 cup raspberries, rinsed and dried on paper towels
Method:
Place a rack in the center of the oven and preheat to 400. Line a baking sheet with parchment paper.
In a food processor, pulse the flour, baking powder, soda, salt and sugar to mix. Add the butter all at one time. Run the processor for 15 seconds. You want the mixture to look grainy like moist crumbs and with no chunks of butter. Pulse if you need to (I didn’t)but don’t overwork the dough.
Dump the crumbs in a big bowl. Whisk the eggs, add the buttermilk, extracts, preserves and currants. Pour the wet ingredients into the dry and stir until there is no flour visable. I did this with my hands.
Add the berries and mix gently, trying not to break them up anymore than necessary.
Using your hands or a 1/2 cup measure, scoop the batter onto the parchment paper, leaving 2 inches in between scones.
Place the baking sheet in the center of the oven and bake 20-25 minutes, until they are golden brown and a toothpick inserted in the center comes out clean. Place baking sheet on a wire rack to cool for a couple moments, then transfer the scones to to the rack. Makes 12 scones.
By Moveable Feasts.
Thanks for inspiring us!
You can see the recipe here: moveablefeastscookbook.blogspot.com
