Jonathan and I made these scones and were delighted with the results.  Together we went to the Bulk Barn and selected dried red currants and dried mango infused cranberries.  The secret to delicious and slightly cake-like scones was the buttermilk!  Make sure to chop the butter with a knife into pea-sized pieces in the flour.  This was my attempt at The Joy of Baking recipe for Coffee House Scones.


Preheat oven to 400 degrees F (200 degrees C) and place rack in middle of oven.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs.  Add the buttermilk and vanilla extract to the flour mixture and stir just until the dough comes together. Do not over mix.

Transfer the dough to a lightly floured surface and knead the dough gently and form into a round that is about 1 inch (2.5 cm) thick. Use a 2 1/2 inch (6.5 cm) round biscuit cutter to cut the dough into circles. Transfer the scones to the baking sheet and brush the tops of the scones with a little milk.

Bake for about 20 minutes or until golden brown. Remove from oven and transfer to a wire rack to cool.  Makes 6-8 scones.


2 cups all purpose flour

1/4 cup organic sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup (1 stick) unsalted butter, cold and cut into pieces

2/3 – 3/4 cup buttermilk

1 teaspoon vanilla extract

½ cup – ¾ cup of dried fruit


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