Katie Gibson, baker extraordinaire, led a group of awesome kids during our Kiddos Who Cook Summer Camp at Wilson AC and Appliances. The kids LOVED this recipe for scones. We thought we'd share it with you to enjoy.
- 2 cups all-purpose flour
- 1 Tbsp. baking powder
- ½ tsp. salt
- ½ tsp. baking soda
- 1 Tbsp. sugar
- 6 Tbsp. butter (cold)
- ½ cup buttermilk
- Lightly Beaten Egg
- Set your oven to 425°.
- Sift the flour, baking powder, salt, and baking soda together.
- Add the sugar and mix well.
- Using a pastry cutter, cut in the butter until the mixture resembles cornmeal.
- Make a well in the center and pour in the buttermilk.
- Mix with a fork until it clings together and is slightly sticky, but don’t over mix it.
- Turn the dough onto a floured surface and form a circle 6 to 8 inches in diameter and about an inch thick. For tender scones, handle the dough as little as possible.
- Cut the circle into wedges and place the scones on an ungreased cookie sheet making sure the scones do not touch.
- Brush the beaten egg on the tops for shiny, golden brown scones and then bake for 10 to 15 minutes.
- 116 oz. bag of frozen mixed berries
- ¾ cup water
- ¾ cup sugar, honey or turbinado
- 2 Tbsp. cornstarch
- 1 lemon, use 2 Tbsp. lemon juice and the zest of the lemon
- In a heavy saucepan combine water, sugar, cornstarch, lemon juice and lemon zest. Mix the ingredients until dissolved.
- Turn on the stove to medium, add the frozen berries and stir well.
- Cook, stirring often, until the mixture comes to a boil. Lower the heat to medium low and, while you continue to stir, allow the mixture to simmer gently for approximately 20 minutes until slightly thickened.
- Remove from heat and allow it to cool a little.
- Pour the sauce over the individual scones.