Word on the street is that these very scones are what the Queen of England demands for breakfast each morning. She eats promptly at 6am and her meal is comprised of one perfectly round scone and one cup of Earl Gray tea. With milk. If it has been a particularly stressful week she will request the kitchen make a burnt, fruitless, chocolateless batch of these scones which she will then throw at Prince Charles while he is wearing the kilt she hates the most. The dogs find this quite fun! You’d be surprised at how well she can throw. You would! It is very surprising. Once the servants clean up the mess it is off to her busy day of official duties like meeting with the Prime Minister and shaking hands with hundreds of visiting dignitaries.
Or these scones could just be a really good way to use up buttermilk. Your call.
While I say these scones are a good way to use up buttermilk, an idea that I got from the original post on these little lovelies, they are the only reason I actually buy buttermilk. So it doesn’t really apply to me. Well, just a little. They *are* how I use up the buttermilk I bought for using up on them. So. Hmmm. I think I’m confusing myself.
If you take out the fruit and white chocolate chips, you have a very simple and adaptable buttermilk scone. Here are some other ideas:
- 1/2 cup dried cherries and 1/2 cup slivered almonds
- 1 cup fresh (frozen) blueberries
- 1 cup cinnamon chips
- 1/2 cup toffee bits and 1/2 cup dried cherries
- 1/2 cup chopped hazelnuts and 1/2 cup chopped, good chocolate (milk or dark … mmmm)
The possibilities are endless! Endless I tell you!
A couple recipe notes:
The batter is dense, requires a bit of kneading and because of this I would recommend against fresh fruit. Dried or frozen will yield the best results.
For a coffee shop style scone, brush the scone with buttermilk and top with a sprinkling of turbinado sugar before putting in the oven. Helps with browning and the sugar adds some sparkle and crunch.
I’ve never made these into savory scones but the internets tell me that you can simply leave out the sugar and add in your savory ingredients, like Parmesan cheese and freshly ground pepper. OO! Or chopped dried figs and goat cheese. Yum! Now I kinda wish I had done that. *kicks can*
Without further ado … here’s the recipe!
Raspberry White Chocolate Buttermilk Scones
3 cups flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup sugar
1/2 cup cold butter, sliced
1 cup buttermilk
1 teaspoon vanilla
1/2 cup while chocolate chips
1 cup frozen raspberries
Preheat oven to 400º.
Combine flour, sugar, baking powder, baking soda and salt in medium sized mixing bowl. Whisk to combine. Using your hands or a pastry blender, incorporate cold, sliced butter until the mixture resembles a very coarse meal.
Add buttermilk and vanilla. Stir to incorporate. Add in fruit and white chocolate chips. At this point, I use my hands. Mix the fruit into the dough with a gentle knead. Mix just until incorporated.
Divide dough into 6 or 8 equal sized scones. Put on parchment lined cookie sheet. Press to a uniform thickness if any are particularly tall. Brush with buttermilk and top with coarse sugar. Put in oven for 15-20 minutes, until golden brown and firm.
Will keep for a day or two, covered at room temp. Enjoy!