Last Sunday, we were treated to a chef's demonstration at the Skokie Farmers' Market by Sweety Pies Bakery. It's the first chef demonstration that the market has ever hosted and being a local business, I think they were very well received!
On the menu, perfect for a Sunday morning, were two types of scones. Sweet (blueberry) and savory (mushroom cheese) made with ingredients found at the market. including R & B Miller Farms, the stand right next door. I can't think of a better way to promote your family business than by supporting another family business.
But back to the scones. Both varieties were moist and flaky and absolutely delicious. Of course the recipe wasn't given out for either but I'm sure several people in the audience, including myself were inspired to try their hand in replicating them. And since scones are fragile and can't be shipped (that I'm aware of), the recipe below is more for those who aren't in the Downtown Skokie vicinity and for those like myself who of course will be in dire need of a good scone on Monday's when Sweetie Pies is closed!
Sweet or Savory Scones (Adapted from Alton Brown’s Original Recipe)
2 cups flour
4 teaspoons baking powder
1/4 teaspoon salt
1/3 cup sugar
6 tablespoons butter
3/4 cup buttermilk
1 cup of your preferred filling*
Heat oven to 375 degrees.
In a mason jar or any other container with a lid, combine buttermilk & beaten egg. With the lid securely on, shake well to combine.
In a large mixing bowl, combine flour, baking powder, salt and sugar. Mix well. Using a pastry cutter or two forks, slowly cut in butter until combined. Don’t over mix. Add wet ingredients and combine then add filling.
Using a ice cream scoop or spoon, drop rounds of dough onto a baking sheet lined with parchment paper or a silicone baking sheet. Bake for 15 minutes or until golden brown.
Serve warm or keep in the fridge for up to 2 days. You can also store in the freezer in a ziplock bag or freezer safe container for up to 3 weeks.
*I split the dough in half and used ½ a cup of blueberries that I got from R & B Miller Farms for the sweet & used ¼ cup of carmelized red onion, ¼ cup of portabella mushroom and 2 tablespoons of grated smoked gouda for the savory.