Any afternoon tea lovers out there? These scones are great for teatime, recess, or even dessert (you can cut them in half and wedge in a bit of vanilla ice cream - shhh). We love them with butter, jam, and cheese for weekend breakfast or brunches, or as a grab-and-go snack for a walk in the woods.
3 cups flour
¾ cup sugar
3 tsp baking powder
½ tsp salt
¾ cup butter (cut into small, "pea-sized" lumps)
1 1/2 cups partridgeberrie
Zest of two oranges
½ cup orange juice
2 tsp vanilla extract
½ cup undiluted evaporated milk
Preheat oven to 375 degrees.
In a large bowl, combine dry ingredients, then cut in lumps of cold butter. Using your hands, toss the butter and dry ingredients together until all the butter lumps are coated in flour mixture, then rub your hands gently through the mixture until it resembles a fine meal, with the butter thoroughly incorporated into the flour mixture.
Stir in partridgeberries and orange zest.
Make a well in the center of this mixture.
In a small bowl, mix together orange juice, vanilla, and milk. Pour into the well and mix only enough to bring the dough into a ball - be gentle; do not overmix.
On a well-floured countertop, roll dough out 1 inch thick and cut out scones in triangles or with a biscuit cutter. Scones should be ~2-3" - triangular, round, or square
Place the scones on a parchment lined baking sheet.
Bake at 375 degrees F for 15-20 minutes or until puffy and beginning to turn golden brown. Baking time will vary depending on the size of your scones.
Recipe adapted from Rock Recipes