For Mother’s Day, I baked a batch of berries buttermilk scones for my scone-loving maman. While living in Ottawa for her studies, she often went to a local bakery dedicated to serving up scrumptious sweet and savoury scones. Everyone who visited her was brought to the bakery and she would bring frozen ones back to Montreal for my older sister and brother-in-law. This homemade Mother’s Day treat is flaky, rich and buttery, with pockets of bright berries. Scones have a rustic feel to them. No need for stand mixers, simply work the dough with your hands. The original recipe calls for Zante currants, but I replaced those with blueberries and raspberries. Strawberries or peaches are good alternatives in the summertime.
I think these scones are missing a lemon glaze. The lemon zest in the batter doesn’t come through enough. The sharp citrus tang of a lemon glaze would contrast beautifully with the buttery richness of the scones.
Recipe Source: Tartine
Yields 12 scones
70 grams blueberries
70 grams raspberries
680 grams all-purpose flour
1 tablespoon baking powder
3/4 teaspoon baking soda
100 grams granulated sugar
1 1/4 teaspoon salt
255 grams unsalted butter, very cold and cut into 1/2-inch cubes
1 1/2 cups buttermilk
1 teaspoon lemon zest, grated
3 tablespoons unsalted butter, melted
1) Preheat the oven to 400F.
2) Line two baking sheets with parchment paper or silicone mats.
3) Freeze the blueberries and raspberries in a single layer.
4) Sift the flour, baking powder, and baking soda together in a large bowl.
5) Stir in the sugar and salt.
6) Use a pastry blender to cut the butter into the dry ingredients. The dough’s texture will be coarse with pea-sized lumps of butter.
7) Pour the buttermilk with the lemon zest into the bowl. Mix gently with a wooden spoon.
8) Add the frozen berries to the dough. Be careful not to mash the berries.
9) Continue mixing the dough until it holds together. Add some buttermilk if it’s too dry. Butter pieces should still be visible, they lend to the flakiness of the scones.
10) Dust your work surface with flour.
11) Turn out the dough onto your work surface and use your hands to pat it into an 18×5-inches rectangle. It should be 1 1/2 inches thick.
12) Brush the top with the melted butter.
13) Use a knife to slice the dough into 12 triangles.
14) Transfer the triangles to the prepared baking sheets.
15) Bake the scones for 25 to 35 minutes, until the tops are lightly browned.