Spring Scones
Mother’s Day is always special at Bremfield’s in Port Colborne, Ontario, where Bonnie Byleveld bakes fresh pies, muffins, cookies and more with her four daughters working alongside. Make these scones for mom and serve with Champagne, like Bonnie and her girls do.
4 1/2 cups all-purpose flour
1 cup sugar
3 tablespoons baking powder
1 teaspoon salt
1 cup cold butter, cubed
2/3 cup sliced strawberries, fresh or frozen
2/3 cup sliced rhubarb, fresh or frozen
1 cup buttermilk
1 egg beaten with 1 tablespoon water
coarse sanding sugar or raw sugar
Preheat oven to 375 degrees F. Line two baking sheets with parchment and set aside. In a large bowl, whisk together dry ingredients. Cut butter into dry mix using a pastry cutter or two knives until mixture resembles small crumbs. Toss fruit in flour mixture until well-coated. Make a well in the center, pour in milk and stir with a wooden spoon until mixture just comes together. Turn out onto a floured board and knead gently a couple of times. Divide dough in half and press each half into a 1/2-inch-thick circle. Cut each round into 6 pieces and place on baking sheets. Brush with egg and sprinkle with sugar. Bake for 25 to 30 minutes, or until golden brown. Remove from sheets and let cool on a rack. Makes 12.
1 cup sugar
3 tablespoons baking powder
1 teaspoon salt
1 cup cold butter, cubed
2/3 cup sliced strawberries, fresh or frozen
2/3 cup sliced rhubarb, fresh or frozen
1 cup buttermilk
1 egg beaten with 1 tablespoon water
coarse sanding sugar or raw sugar
Preheat oven to 375 degrees F. Line two baking sheets with parchment and set aside. In a large bowl, whisk together dry ingredients. Cut butter into dry mix using a pastry cutter or two knives until mixture resembles small crumbs. Toss fruit in flour mixture until well-coated. Make a well in the center, pour in milk and stir with a wooden spoon until mixture just comes together. Turn out onto a floured board and knead gently a couple of times. Divide dough in half and press each half into a 1/2-inch-thick circle. Cut each round into 6 pieces and place on baking sheets. Brush with egg and sprinkle with sugar. Bake for 25 to 30 minutes, or until golden brown. Remove from sheets and let cool on a rack. Makes 12.