Spring means the opening of the Farmers' Market in town ~ my favorite trip on Saturday mornings. Although it was still early for many of the vegetables and fruits, the blueberries and strawberries looked enticing.
They were perfect to add to pancakes, and with the remainder, I decided to make scones ~ a delicious treat!
1/2 pint blueberries
1/2 pint strawberries (cut into small pieces)
zest from one lemon
2 cups of flour
2 1/2 teaspoons baking powder
1/2 teaspoon sea salt
3 tablespoons sugar
1 stick cold butter
1/2 cup buttermilk
2 teaspoons vanilla
raw or granulated sugar for sprinkling
Preheat oven to 375 degrees.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
With a pastry cutter, cut in the butter until it resembles a coarse meal.
Stir in the lemon zest, strawberries, and blueberries.
In a measuring cup, whisk the buttermilk, 1 egg, and vanilla. Add to the dry ingredients, and mix until a soft dough is formed.
Turn out the dough onto floured waxed paper, knead gently 1 - 2 times.
Form dough into a round circle about 1" thick.
Cut into wedges ~ 8 - 12 depending on the size you would like.
With a fork, mix the 2nd egg and a teaspoon water. Brush onto the scones, and sprinkle with raw sugar (or granulated sugar).
Carefully move the scones onto a Silpat covered baking sheet. Bake for approximately 25 minutes or until golden brown.