Name: Buttermilk Scones
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 20 scones
Ingredients: 3 1/2 cups (525 g) unbleached all-purpose flour; 1 tbsp baking powder; 1 tsp baking soda; 1/4 tsp salt; 1/2 cup (105 g) sugar; 1 cup (225 g) cold unsalted butter, cubed; 1 1/2 cups (375 ml) buttermilk

Ingredients

3 1/2 cups (525 g) unbleached all-purpose flour
1 tbsp baking powder
1 tsp baking soda
1/4 tsp salt
1/2 cup (105 g) sugar
1 cup (225 g) cold unsalted butter, cubed
1 1/2 cups (375 ml) buttermilk

Preparation

With the rack in the middle position, preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper.
In a bowl, combine the dry ingredients. Add the butter and cut-in with a pastry blender or two knives until the butter forms pea-sized pieces. Add the buttermilk and stir with a fork just enough to moisten the flour.
On a floured work surface, lightly knead the dough, just enough for it to form a non-sticky ball. Add a little flour if necessary to prevent the dough from sticking.
Roll out the dough with a rolling pin or with your fingers until it’s about 3/4 inch (2 cm) thick. Use a 2 ½-inch (6 cm) round cookie cutter to cut out 20 scones from the dough. Place the scones on the baking sheets.
Bake one sheet at a time for 15 to 20 minutes or until the scones are lightly browned. Let cool. The scones are best eaten the same day.

Note from Ricardo

Step 3

The butter can be cut into the dry ingredients in a food processor.

Step 4

You don’t really need to knead the dough but just roll it on itself so it holds together.

Step 7

Just before baking, you can brush the scones with 35% cream and sprinkle lightly with sugar.

Change the flavour!

Add 1 cup (140 g) of raisins or dried cranberries or 1/2 cup (140 g) chopped candied ginger to the dry ingredients just before adding the buttermilk.

Buttermilk Scones

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note