Rainbow Mini Scones

Rainbow Mini Scones

Prepare mix-ins ahead of time to keep your butter cold!

Dry ingredients:

2 cups flour (White Lily)
1/3 cup sugar
1 Tbsp baking powder
1/2 tsp salt

Butter:

1/2 cup butter, cold, cubed

(use butter wrapper to grease pan)

Dairy:

1/3 cup cream
1/3 cup buttermilk

Also:

Extra flour for rolling out dough

Mix-ins

Colored sugar sprinkles

Preheat oven to 425f.

Measure dry ingredients into food processor (you can use pastry cutter or forks instead, but work over ice bath to keep butter cold) and mix. Cut butter into mixture until sandy, with no lumps of butter bigger than rice grains. Pour dairy over your crumb, working it in with hands, or just get it started with a few slight pulses of processor (do not overwork). Pour out onto flour and finish blending dairy in with hands, working the dough as little as possible. Divide dough into six, forming sortofa gondola of each, ready for the mix-ins:

Red: 2 Tbsp chopped dried cranberries
Orange: 1 Tbsp candied orange peel
Yellow: 1 Tbsp candied ginger
Green: 1 Tbsp scissor-sliced chives
Blue: 2 Tbsp dried wild blueberries
Purple: 1/8 tsp vanilla

Sprinkle mix-ins evenly, and fold in only a few times to distribute, but again, do not overwork dough. Form 4 inch squares, about 1/2 inch thick, working quickly and chilling as needed to keep butter cold. After all squares are uniform, use a large knife to cut into triangles with an 'X.' Cover in each correct color of sugar. Place carefully on lightly greased baking sheet, 2 inches apart. Bake 13 minutes, until some edges or corners are golden brown. Enjoy fresh with friends the same day! Find out their favorites to make whole batches of later!