Rustic Bakery’s MALTed Fresh Fruit Scones

January 27, 2021

A favorite at Marin’s Rustic Bakery, these fresh fruit scones are easily adaptable to every season! Deliciously made with local, seasonal fruits.

Ingredients:

• 2 ¼ cups all-purpose flour
• 1/3 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 3/4 cup (1 ½ sticks) Straus Family Creamery unsalted butter, cold and cut into small pieces
• 3/4 cup buttermilk (substitution: 3/4 cup Straus Family Creamery milk with 3/4 tablespoon vinegar)
• 1 ½ cups diced County Line Harvest strawberries (or any other locally-sourced seasonal fruit) diced into ½ inch pieces
• 1 large Dolcini Ranch egg, beaten
• 2 tablespoon Straus Family Creamery heavy cream
• 2 tablespoon turbinado sugar

Directions:

1. Preheat the oven to 375˚F.
2. Combine the flour, sugar, baking powder, salt and baking soda in a large bowl and stir with a whisk to blend.
3. Add the butter and cut it into the flour mixture with a pastry cutter to the size of peas.
4. Gradually add the buttermilk to the dough, mixing with your hands until the dough just comes together.
5. Gently mix in the fruit with your hands. If the fruit is juicy, less buttermilk can be used. Do not over mix or the scones will be tough.
6. Turn the dough out onto a lightly floured work surface. Divide the dough in half and form each into a disk 2 inches thick. Use a knife to cut each disk into 6 even triangles.
7. Line a baking sheet with parchment paper. Place the scones 2 inches apart on the prepared pan and refrigerate for 30 minutes.
8. Using a fork or a small whisk, beat the egg and cream together in a small bowl. Using a pastry brush, coat the top of each scone with the egg mixture.
9. Sprinkle with the turbinado sugar and bake for 20–25 minutes, until a light golden brown.
10. Remove from the oven and transfer the scones to wire racks. Serve warm or at room temperature.

Makes 12 scones.

Support local farms and ranches every time you shop!