Recipe File

Buttermilk scones from Bennison’s Bakery

The buttermilk scones from Bennison’s Bakery (1000 Davis St., Evanston; 847-328-9434) have been a hit at farmers’ markets in Evanston, Wilmette, and Chicago, where some 40 dozen of the addictive breakfast pastries sell for $2 each every weekend in the summer. But they might be even better in the winter. Loaded with fruit and laced with citrus zest, the biscuitlike goodies are the perfect sweet complement to a steaming cup of tea or coffee. Here, the recipe for the whole-wheat version that Bennison’s makes with organic ingredients for the Green City Market.

Bennison’s Bakery’s Glazed Scones
(Makes about 24 scones)

Ingredients

  • 1 cup whole-wheat flour
  • 3 cups all-purpose flour
  • 1-1/4 cups sugar
  • 1/2 tablespoon plus 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • Zest from half a lemon
  • 14 tablespoons butter, cold
  • 1 cup buttermilk
  • 1/2 cup dried apricots
  • 1/4 cup golden raisins
  • 1/4 cup dried cranberries
  • 1 egg
  • 1/4 cup hot water
  • 1-1/2 cups confectioner’s sugar

Instructions

  1. Preheat oven to 400 degrees.
  2. Chop the apricots, combine with other fruit, and cover with warm water for 10 minutes. Drain and set aside.
  3. In a stand mixer with the paddle attachment, mix the flours, sugar, baking powder, baking soda, salt, and lemon zest until uniformly combined. Cut the butter into small pieces and blend with the flour mixture until crumbly and the butter chunks are reduced to the size of peas.
  4. Add buttermilk in a stream at low speed until almost all the flour is absorbed. Add fruit, and mix just enough to incorporate.
  5. Turn the dough out onto a lightly floured surface. Knead lightly a few times to form a ball. Divide the dough into four equal pieces. Flatten each piece into a one-inch-thick disk and use a sharp knife to cut each section into six wedges.
  6. Brush the tops of the scones with the egg and two tablespoons of water, whisked together. Place on a parchment-lined cookie sheet and bake for 17 to 20 minutes, or until golden brown. Remove to a cooling rack nested on a tray.
  7. While the scones bake, make a glaze by whisking the remaining hot water into the confectioner’s sugar until smooth. Spoon over the tops of the scones while they are hot, letting the excess drip onto the tray.

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