There is nothing quite like the aroma of these scones baking in your oven first thing in the morning. Well… there is the sensation of breaking a warm freshly-baked scone open and spreading a little butter on top before popping it into your mouth where the scone gently crumbles. That’s a pretty great experience too!
Annie’s been making these scones for as long as I can remember. She adapted this recipe from an old Martha Stewart scone recipe, but has made some tweaks of her own and tried innumerable fruit combinations that have all been delicious – cranberry and orange, banana and blueberry, strawberry and rhubarb and the classic lemon and blueberry to name a few. She’s become a pro at making these scones and can practically make them in her sleep. They are not difficult to make, but there are a few tips that can help you make them in your sleep too!
The first thing to understand is how much to cut the butter into the dry ingredients. Below is a photo of what I mean when I say the mixture should look like coarse meal. There should still be chunks of butter left in the mixture – they can be randomly sized, but no bigger than a pea. I find it easiest to pinch the butter into the dry ingredients with my fingers. This ensures you won’t over-mix the butter and you have constant knowledge of the size of the butter cubes as they get smaller.