|Brown-sugar topped buttermilk scones by Lucy Mercer/A Cook and Her Books|
Here's the recipe and if using fruit, be sure to follow the step-by-step folding technique in the Blueberry Lemon Buttermilk Scone post.
|Buttermilk scones ready for the oven by Lucy Mercer/A Cook and Her Books|
Buttermilk Scones Half Recipe
Yield: 8 scones
1 1/2 cups unbleached all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
3/4 (6 tablespoons) stick unsalted butter, chilled or frozen
1/2 cup + 2 tablespoons buttermilk (whole if you can find it)
1. In a batter bowl, mix dry ingredients together. Using a regular grater, shred the cold butter and lightly mix the shavings into the dry ingredients. Using your hands and a gentle, quick touch, make sure the butter is evenly distributed throughout the flour mixture.
2. Pour in the buttermilk and stir gently with either a wooden spoon or my instrument of choice, a silicone spatula. If mixture seems dry, add additional buttermilk until a cohesive dough forms. The dough should be slightly wet and sticky, but not overly so.
3. On a floured countertop, press dough into a rough rectangle and if using fruit, follow shaping instructions here. Cut into 8 triangles. Place scones on a lined baking sheet. The scones can be refrigerated, covered, for up to 24 hours.
4. When ready to bake, preheat oven to 400 degrees. Carefully brush each wedge with buttermilk or cream and sprinkle sugar over the top. Bake at 400 for at least 15 minutes. They may need a bit more time, depending on your oven, convection, etc. Scones are ready when they are golden brown on top and bounce back when touched lightly in the center.