"Super Secret" Buttermilk Scones
adapted from M.S. Milliken & S. Feniger
3 cups flour
1/3 cup sugar
1 teaspoon salt
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
2 tsp orange or lemon zest (optional)
3/4 cup (1 1/2 sticks) unsalted butter
1 1/4- 1 1/2 cups buttermilk
1 tablespoon heavy cream, for brushing
3/4 cup (1 1/2 sticks) unsalted butter
1 1/4- 1 1/2 cups buttermilk
1 tablespoon heavy cream, for brushing
1/2 cup chocolate chips (optional)
Optional Glaze:
1/2 - 3/4 cup powdered sugar
about 1/4 cup fresh orange or lemon juice
Combine powdered sugar and juice in a small bowl. Whisk well to blend. Add more powdered sugar if consistency is too runny- you want the glaze to be somewhat runny but not watery. Drizzle over, spread on, or dunk slightly cooled scones in the glaze.
Preheat oven to 400 degrees F. Combine the flour, sugar, salt, baking powder, baking soda, and zest (if using) in a large bowl. Add butter and mix with your fingertips to a coarse meal. Add 1 1/4 cups buttermilk (and chocolate chips, if using) and mix just until combined. If the dough looks dry, add more buttermilk, up to 1/4 cup more. (This is the secret, friends! Add more liquid!)
Transfer dough to a floured board and divide into 2 parts. Wrap each dough in plastic wrap and refrigerate for at least 15 minutes. Roll or pat each gently to 3/4 inch thick rounds. Cut each round into 8 wedges (I like slicing it like a pizza, but you could do squares, circles, whatever!) and place slightly separated on a greased baking sheet. Brush the tops with the cream, and bake for 15 minutes, or until lightly browned. Serve warm, split in half with butter and marmalade.
Optional Glaze:
1/2 - 3/4 cup powdered sugar
about 1/4 cup fresh orange or lemon juice
Combine powdered sugar and juice in a small bowl. Whisk well to blend. Add more powdered sugar if consistency is too runny- you want the glaze to be somewhat runny but not watery. Drizzle over, spread on, or dunk slightly cooled scones in the glaze.
Preheat oven to 400 degrees F. Combine the flour, sugar, salt, baking powder, baking soda, and zest (if using) in a large bowl. Add butter and mix with your fingertips to a coarse meal. Add 1 1/4 cups buttermilk (and chocolate chips, if using) and mix just until combined. If the dough looks dry, add more buttermilk, up to 1/4 cup more. (This is the secret, friends! Add more liquid!)
Transfer dough to a floured board and divide into 2 parts. Wrap each dough in plastic wrap and refrigerate for at least 15 minutes. Roll or pat each gently to 3/4 inch thick rounds. Cut each round into 8 wedges (I like slicing it like a pizza, but you could do squares, circles, whatever!) and place slightly separated on a greased baking sheet. Brush the tops with the cream, and bake for 15 minutes, or until lightly browned. Serve warm, split in half with butter and marmalade.
My absolute favorite combination is an orange scone with raspberry jelly. YUM.
these are so yummy!!
ReplyDeleteWell thanks, Jen!
DeleteI ate a few of these today.
ReplyDeleterhubarb scones?