Our family’s usual weekday breakfasts consist of toast, or cereal, or yogurt and fruit (that’s when we want to be fancy). It’s not exciting but it’s quick and easy, and because we’re more of the ‘night owl’ types than the ‘early-riser morning-people’ types, we just don’t have time to prepare and sit down to enjoy much more on weekdays.
But last night Nelson decided to surprise us with some variety and flavour; a special, and still quick, surprise for breakfast–Scones. The truth is, we didn’t wait for breakfast. The aroma coming from the kitchen drew the kids and I from our activities and we graciously offered our taste-testing services. I mean…the sentiment was nice and all, but did Nelson really think that we could wait until breakfast to eat these? Silly Nelson.
Nelson’s fairly new to baking scones (even to eating them–it’s not something either of us grew up with) but he’s tried a few different recipes and made modifications and tweaks to his liking, over time. He’s (ummm, we’re) really happy with this new recipe.
These scones are flaky on the outside, moist on the inside, and simply yummy. They’re a perfect quick breakfast-on-the-go, but they’re also perfect for a casual Sunday brunch with friends and family. Spread some jam or butter on these and enjoy them with tea or coffee. Try some variations too–swap out the cranberries for blueberries and lemon, apricot, or strawberries. Let your imagination go wild with all the possibilities and enjoy their tender and flaky goodness. Enjoy!
- 1.5 cups flour + ¼ cup for kneading
- 2 tsp baking powder
- ¼ tsp salt
- 6 tbs cold butter cut into ½ inch slices
- 3 tbs sugar
- ¾ cups of buttermilk (no buttermilk? see our food hacks section for homemade buttermilk)
- ½ cup cranberries
- ½ cup hot water (for soaking the cranberries)
- 1 tbs milk (for brushing the tops)
- Pre-heat the oven to 375 ºF and cover a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder and salt.
- With your finger, break apart pieces of butter inside the flour mixture until the mixture feels like crumbs. Mix in the sugar.
- Add the buttermilk and cranberries and mix with a spatula until it's all combined. It'll be a little sticky and this is okay. Flour your hands and kneed two three times until the mixture forms a ball.
- Pour the mixture onto a floured surface. sprinkle some flour over the dough and on your hands.
- Knead the dough with your hands gently for about one minute. Add flour if needed. The mixture should be soft but it shouldn't stick to the surface.
- Flatten the dough into a circle between ½ and 3¼ of an inch deep.
- With a kitchen scraper or a knife, cut the wheel into 6 equal parts.
- Carefull place all 6 pieces on the parchment paper and brush the milk on the tops of the dough.
- Place the baking sheet in the oven and bake for 20 minutes or until the scones have nice golden edges