I had my first real British scone in the town of Grasmere in the Lake District of England. It was light, airy, and I ate it in the sunshine on an ancient stone patio surrounded by fragrant British roses. I love scones slathered in salty whipped butter, clotted cream, honey or freshly made salmonberry jelly. If you keep the basic recipe in mind the flavor combinations you can make are endless. In the summer they are great with fresh Alaskan berries, or in the winter they can be made with dried fruits and nuts. They are delightful at breakfast, scrumptious for an afternoon snack, or delicious for dessert. Usually when I make them, they end up being all three.
Ingredients
- 2.5 cups all purpose flour
- 1 cup milk
- 1/3 cup sugar
- 2.5 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1/4 cup unsalted butter, chilled
- 1 tsp vanilla
- 3/4 cup fresh blueberries
Instructions
- Combine flour, sugar, baking powder, baking soda and salt in a large mixing bowl.
- Using a pastry cutter incorporate the chilled butter into the flour until it has broken up into small pea-sized pieces.
- Mix the vanilla into milk and then using a wooden spoon, pour the milk slowly into the flour.
- Stir until all of the milk has been absorb by the dry ingredients but try not to over mix.
- Add the blueberries last so that they stay intact, mixing them in gently.
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We are both born and raised in Alaska, land of the midnight sun and fishing at 2am. We love to find new ways to use fresh ingredients or put a modern spin on an old Alaskan classic. We hope you will enjoy tasting Alaska.