You get my drift. Nowhere.
Mixed Berry & Orange Zest Buttermilk Scones
makes 4 large or 6 small scones
1 1/2 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons orange zest
2 1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons cold unsalted butter
1 large egg yolk
1/4 cup plus 2 tablespoons cold buttermilk1 cup mixed frozen berries, defrostedPlace rack in the upper third of the oven and preheat to 425 degrees F. Line a baking sheet with parchment paper and set aside.
In a mixing bowl, sift together flour, sugar, orange zest, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse meal. I use my fingers to rub the butter and dry ingredients together. In another bowl, combine egg yolk and buttermilk and beat lightly with a fork. Add to flour mixture all at once, stirring enough to make a soft dough.
Turn out onto a floured board and knead about 15 times. Roll or pat out into a square of 1/2-inch thickness. Spread berries down the middle of the dough, covering half the dough and leaving 1/4 open on either side. Fold sides over, and sprinkle with pearl sugar. Cut into 4 large or 6 small squares. Place on prepared baking sheet and bake at 425 degrees F for 12-15 minutes. These are best when serve immediately with butter and jam.