I really love scones. They’re my perfect with hot beverage pastry. I usually make a recipe that uses cream of tartar and regular milk, they’re sort of cakier, but since we had buttermilk around, it was time for some excellent buttermilk scones.

Scones are one of those things like biscuits where everyone has some apocryphal story about lady relatives that have magic recipes, I’ve never really found them to be that finicky though. Don’t over mix them, and you’ll know if you do because things will become sort of gluey, but if you do things at a sedate pace, they’re pretty hard to mess up.

Dried Awesome Things and Pecan Scones with Honey Eggwash

Basic Buttermilk Scone Recipe:

3 cups all-purpose flour

1/3 cups sugar

1 teaspoon salt

2 1/2 teaspoons baking powder

1/2 teaspoon baking salt

3/4 cup solid enough to cut but warm enough to cut easily butter

1 cup butter milk

Extras

1/3 cup dried fruit mix

1/3 cup halved pecans

1 Tablespoon honey

1 Tablespoon water

2 Tablespoons sugar, ideally raw sugar, to sprinkle on top

1 egg

Preheat oven to 400.

Combine dry ingredients in a big bowl.

(so many exciting shades of white)

Using a food processor or upper body strength, cut in cold butter till the mix resembles crumbles.

This is when you add your flavor, or not. Plain scones are perfectly respectable if you have jam that needs a vehicle. This time I used this stuff:

It’s good stuff. I also used pecans but I don’t have a picture of that. Mix in the buttermilk, stirring as little as possible but making a cohesive dough. Separate the dough into two balls, smash them down to 1/4” thickness and cut them into 1/8ths.

Put scones on a cookie sheet with some distance between them. Scramble an egg in a bowl, pour in 1 Tablespoon of honey and 1 Tablespoon of water and mix until somewhat even. Get a brush and brush the tops of the scones with the eggwash. Then sprinkle them with sugar.

Pop them in the oven for 15-20 minutes or until brown.

Eat as soon as possible.