Blueberry Scones photo by Nibuca

Scones

While we were visiting Yosemite park we had the BEST scones I have ever had at a cafe on the way into the Park. After raving about how good the scones were we got the cafe owner to agree to share their recipe. It turns out they were using the scone recipe from the cookbook published by the Cheese Board Collective in Berkeley California. The scones are like sweet biscuits. They're easy to make and very tasty.

Yield: 12 Servings Ready in 45 minutes

Cuisine: Main Ingredient: Flour

(5, 1) 100% would make again (reviews)

favorite of 23 people 13 people Try Soon want to try

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Recipe
Photos (1)
Nutrition
Notes

Ingredients

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Verified by stevemur

Original recipe makes 12 Servings

3 1/2 cupsAll purpose flour

1/2 teaspoonBaking soda

1 tablespoonBaking powder

1/2 teaspoonKosher Salt

3/4 cupSugar

1 cupbutter; chilled and cut into 1-inch cubes

1/2 cupdried cranberries

1/2 cupChocolate chips

3/4 cupHeavy cream

3/4 cupButtermilk

Scones Preparation

Preheat oven to 375F and line a baking sheet with parchment paper or a silicon mat.

Whisk flour, baking soda, baking powder, salt and sugar together in a large bowl.

Add in butter, toss to coat, and rub in with your fingers (or a pastry cutter, if you prefer) until only pea-sized chunks remain.

Stir in cranberries and chocolate chips(or other mix-ins), then add the cream and buttermilk, mixing only until the ingredients just come together into a ball. It is ok if there is a little flour left at the bottom of the bowl.

Divide dough into 12 balls (about 2-in in diameter) Sprinkle the top of each with coarse sugar and a tiny pinch of kosher salt before placing on the prepared baking sheet.

Bake for 25 to 30 minutes, until golden brown.

Cool on a wire rack.

Other mix-ins:

1 cup dried blueberries

Orange zest and chocolate

candied lemon peel and lemon zest