So the days are getting a bit shorter and it is nice to embrace cozy rituals. One way that you can do this is by doing some simple baking. Sierra and I love to make a batch of scones to enjoy on a cool, crisp day. Scones are the perfect not-too-sweet treat to cozy up with a cup of hot tea or coffee. They are super easy and loved by everyone. Here is our version:
3 cups all purpose King Arthur Flour
1/4 cup Domino Sugar
1 Tablespoon Aluminum free baking powder
1 teaspoon sea salt
1 teaspoon citrus zest such as lemon, or orange**
1 stick of butter cubed
1/3 cup coconut oil (you can use refined)
3/4 cup dried fruit: dried cherries, dried cranberries, dried blueberries, dried currants
1 1/4 cup kefir, milk or half and half
1 cup sour cream
2 Tablespoons milk, and 2 Tablespoon turbinado sugar for sprinkling on top.
**You can also use 1/4 tsp. citrus essential oil
Ingredients for the Glaze:
2 Tablespoons butter
1/2 cup Domino Powdered sugar
1 teaspoon cream
1/2 teaspoon vanilla
1 teaspoon cinnamon
How to Make the Scones:
Preheat your oven to 425 degrees. Mix all the dry ingredients, including the citrus zest, in a bowl. (don’t add the dried fruit yet.) Take cubed butter and rub into the dried flour mixture until you have small, fine pieces almost like pebbles, just like when you make a pie crust. Add your dried fruit, mix together with your hands, coating the dried fruit in the flour mixture.
Combine your sour cream and kefir, then pour over the dried mixture. Quickly bring the dough together to form a ball. Place the dough on a lightly floured counter top, and pat into a disk. Cut the disc into 8-10 triangles. Put the wedge-shaped scones on a parchment lined baking tray. Brush the tops of the scones with the 2 Tablespoons of milk, then dust with the turbinado sugar. Bake for fifteen minutes, or until golden brown.
How to Make the Glaze:
To make the glaze, melt the butter in a small saucepan and gently add the powdered sugar. This will look lumpy, but keep whisking. Add the cream and it will magically come together as you whisk. Add the vanilla, whisk, then the cinnamon, and whisk.
When the scones come out of the oven, put them on a cooling rack. Then take the glaze and pour across the top. Enjoy!