There are times when I feel totally in control of myself, and then there are weeks like this past one. I’ve managed to 1) unnecessarily call the cops 2) fall off a fence, face-first 3) cut open my finger breaking down a butter box 3) break a glass while washing it, and 4) spill an entire bowl of dog food across the kitchen floor, twice.
Somehow, I also made these scones, without incident (unless you count getting strawberry juice on my white shirt, which I do not, because clearly that kind of thing should just be implied at this point). To be honest, scones are a bit hit and miss with me. Once I made some from a box and they tasted like poison. Once I had one at Starbucks and it was crumbly and dry and fucking terrible, seriously Starbucks, FIX THAT.
These scones are good. They’re better than good, they’re great. Know why? Because there’s a whole shitload of butter in them. And strawberries. And when they’re warm, they’re wonderful.
So, if you too feel like sometimes you need to be contained, or locked up, or put to sleep for a while until you can get your shit together, go ahead and try out these scones. They have officially proven to be completely-batshit-crazy-girl safe.
Makes 12 to 16, depending on how you cut them
2 3/4 cup pastry flour (all-purpose is also fine)
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
6 ounces of butter, in 1/2-inch cubes
1 cup golden raisins plus 1 tablespoon caraway seeds -or- 1 cup fresh fruit of your choice, chopped
3/4 to 1 cup buttermilk (use the smaller amount if using fresh fruit, the larger if using the raisin-caraway combo)
Turbinado or sanding sugar for sprinkling (optional, not in the original recipe)
Preheat oven to 375°.
Place cubed butter in freezer for 15 minutes. Meanwhile, measure other ingredients (except buttermilk and fruit) and mix in the bowl of a food processor.
Add butter to processor bowl and mix until the butter and flour mixture are the texture of coarse cornmeal. Transfer the mixture to the bowl of a mixer and add buttermilk and fruit, mixing on the lowest speed until the dough just comes together.
Turn out onto a lightly floured surface and knead gently a couple times. Roll dough out to approximately one-inch thickness (I skipped the rolling pin and just patted it out with floured hands) and cut into squares. Cut those squares again on the diagonal, creating triangles. Sprinkle with coarse sugar, if you’re using it.
Bake on an ungreased baking sheet for 25 to 30 minutes, until lightly browned.