It's a new day. Today we have a new president and I'm constantly amazed at the peaceful transition that occurs. It was a great day to teach the kids a little history sitting in the living room, eating scones and listening to NPR. Enjoy your own scones and take a moment.
Modified recipe from Cook's Country: June/July 2005
1 large egg
1/4 c. heavy cream
1/4 c. buttermilk
1 tsp. vanilla
2 c. flour
1/3 c. sugar plus raw sugar for dusting
1/4 tsp. salt
6 tbs. butter cut into pieces
2/3 c. of fruit (I've used peaches, cherries, strawberries, blueberries, and raspberries)
1. Heat oven to 375 degrees. Line baking sheet with parchment paper. Whisk egg, cream, buttermilk and vanilla together in medium bowl.
2. Pulse flour, sugar, baking powder and salt in food processor until blended. Add butter and pulse into flour mixture. Transfer to large bowl and add buttermilk mixture. Add fruit gently.
3. Transfer dough to floured surface and knead till it comes together. Pat dough into circle and cute into 8 wedges. Brush scones with cream and sprinkle with raw sugar.
4. Bake till lightly browned about 15 minutes.