Scones

This recipe for berry scones is adapted from Marion Cunningham’s recipe for Buttermilk Scones in Baking with Julia Child

1 cup lactose free milk

1 tablespoon lemon juice

Stir the lemon juice into the milk and let stand at room temperature for 10 minutes.

3 cups all purpose flour

2 ½ teaspoons baking powder

½ teaspoon baking soda

¾ teaspoon salt

⅓ cup sugar

1 ½ sticks butter, cold

1 tablespoon orange zest

1 cup fresh berries such as sliced strawberries, blackberries or blueberries

½ stick butter, melted

turbinado sugar for dusting

Preheat

Preheat the oven to 425°.

Make the dough

Sift the flour, baking powder, soda, salt and sugar.  Cut the cold butter into ¼ inch cubes.  Using your fingers rub the butter into the flour and sugar mixture.  Once the mixture has the consistency of coarse cornmeal with just a few larger pieces of butter add the milk and zest and mix with a fork.  

Using your hands form a large ball with the dough and turn onto a lightly floured surface.  Knead turning only about 10 times adding in the berries as you go.  Divide the dough in half.  

Shape the scones

Working with half the dough form a circle and pat until about 1 inch thick.  Cut into 6 triangles.  Repeat with the other half of the dough.  

Bake the scones

Place the triangles on a parchment lined baking sheet.  Brush each triangle with melted butter and sprinkle with ¼ teaspoon turbinado sugar.  Bake for 10 to 12 minutes until golden brown.  Cool slightly on a rack then serve warm.  

Storage

If desired these freeze well.  To reheat thaw by microwaving for 20 to 30 seconds and then bake at 350° for 7 minutes or until warm.

Also consider

Also try chocolate chip scones. If you prefer this glaze can be substituted for the butter and turbinado sugar topping.

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