Buttermilk scones
Published
Makes 12 triangular scones
Oven Temperature: 425 °F
Ingredients
- 3 cup flour
- 1/3 cup sugar
- 2 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 6 oz unsalted butter
- 1 cup buttermilk
- 1 tbsp orange zest
- 2 unsalted butter
- 1/4 cup sugar
Instructions
- Position the oven racks to divide into thirds and preheat the oven to 425 F.
- In a medium bowl, stir the flour, sugar, baking powder, baking soda, and salt together with a fork. Add the cold butter pieces and, using your fingertips, a pastry bender, or two knives, work the butter into the dry ingredients until the mixture resembles coarse cornmeal. It is okay if some largeish pieces of butter remain, they will add to the scones' flakiness.
- Pour in cup of buttermilk, toss in the zest, and mix with the fork only until the ingredients are just moistened; you'lll have a soft dough with a rough look. If the dough looks dry, add another tablespoon of buttermilk. Gather the dough into a ball, pressing it gently so that it holds together, turn it out onto a lightly floured work surface, and knead it very briefly - a dozen turns or so. Cut the dough in half.
- To make triangular scones, roll one piece of the dough into a 1/2 inch thick circle that is about 7 inches across. Brush the dough with half of the butter, sprinkle with 2 tablespoons of sugar, and cut the circle into 6 triangles. Place the scones on an ungreased baking sheet and set aside while you ro out the rest of the dough.
- To make rolled scones, roll one piece of dough into a strip that is 12 inches ong and 1/2 inch thick. Spread the strip with half of the melted butter and dust with half of the sugar. If you want to spread the rol with jam and/or sprinkle it with dried fruits, now is the time to do so; leave a narrow border on a ong edge bare. Rol the strip up from a long side like a jelly roll; pinch the seam closed and turn the rol seam side down. Cut the roll in half and cut each piece into six 1-inch wide roll-ups. Place the rolled scones cut side down on an ungreased baking sheet, leaving a little space between each one. Repeat with the remaining dough.
- Bake the scones for 10 to 12 minutes, until both the tops and the bottoms are just golden. Transfer the scones to a rack to cool slightly. THese are best served warm.