VEGGIE RECIPE

Berry Scones

Elevate your next camping trip with some baking.. Hah! I get so many people look at me funny when I tell them, “I love to bake and camp.” You’ll need a cast iron pan and if you’re travelling, a fire pit or in my case a Gozney pizza oven; which is great because we can make scones now and pizza later!

My reco - pair with a cup of coffee! Use code SARAH10 at Blackboard coffee.

INGREDIENTS

2 cups all-purpose flour 
1/2 cup granulated sugar
1/2 teaspoon salt
2 and 1/2 teaspoons baking powder
1/2 cup unsalted butter,
1/2 cup heavy cream or buttermilk (plus 2 Tbsp for brushing)
1 large egg
1 1/2 teaspoons pure vanilla extract
Some add-ins such as chocolate chips, berries, nuts, fruit, etc
½ cup Icing sugar 
1 teaspoon lemon zest 
Juice of one lemon 

Equipment:
Cast Iron Pan
Oven

HOW TO MAKE IT

1. Whisk flour, sugar, salt, and baking powder together in a large bowl and combine with a pastry cutter, two forks, or your fingers, until the mixture comes together in pea-sized crumbs. See video above for a closer look at the texture. Place in the refrigerator or freezer as you mix the wet ingredients together.

2. Whisk 1/2 cup heavy cream, the egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the add-ins, then mix together until everything is wet.

3. To make triangle scones: Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges. 

4. Place scones, about 1/4 cup of dough each, 3 inches apart on a lined baking sheet. To make mini (petite) scones, see recipe note.

5. Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar. (You can do this before or after refrigerating in the next step.)

6. Place scones on a plate or lined baking sheet (if your fridge has space!) and refrigerate for at least 15 minutes. While refrigerating, preheat the oven to 400°F (204°C).

7. Line a large baking sheet with parchment paper or silicone baking mat(s). If making mini or drop scones, use 2 baking sheets. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet(s).

8. Bake for 18-26 minutes or until golden brown around the edges and lightly browned on top. Larger scones take closer to 25 minutes. Remove from the oven and cool for a few minutes. Feel free to top with any of the toppings listed in the recipe Note below.

   Leftover scones keep well at room temperature for 2 days or in the refrigerator for 5 days.