Monday, April 27, 2009

Mendicino Scones

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These scones resemble ones we had at a Mendicino bed and breakfast. They are so flakey and buttery in taste. You can add whatever fruit is in season, or you can use raisins or currants. They are exceptional - my favorite breakfast pastry! I hope you enjoy them.

3 cups flour
1 T baking powder
1/4 cup plus 2 T sugar
1/2 cup unsalted butter at room temperature
3 eggs, beaten
1/3 cup buttermilk
1/2 cup raisins, currants, or berries (optional)

Mix dry ingredients together (flour, baking powder and sugar). Add the butter and cut in using a pastry blender. In a separate bowl, beat the eggs and add the buttermilk. Fold egg mixture into the pastry, add fruit and gently mix until almost blended. IMPORTANT: Do not overmix. Empty the bowl onto plastic wrap, gently press it into a flat circle (about 2" high). Cut into 8ths. Place on an ungreased cookie sheet. Bake in a preheated 350 degree oven for 15 min. Serve warm with butter and jam.

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