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muck_a_luckThe Small Boy spent New Year's Eve at his fiance, Meghan's house. I took a batch of scones when I dropped him off at 8:30. Celia asked for the recipe.
Buttermilk Scones
Makes 12 triangular scones
3 c all-purpose flour
1/3 c sugar
2 1/2 t. baking powder
1/2 t. baking soda
3/4 t. salt
1 1/2 sticks cold unsalted butter, cut into small pieces
1 c (approx) buttermilk
1 t lemon extract
1/2 stick unsalted butter, melted
1/4 c sugar, for dusting
Position oven racks to divide the oven into thirds and preheat the oven to 425.
In a medium bowl, stir the flour, sugar, baking powder, soda, and salt together with a fork. Add the cold butter pieces and, using your fingertips, work the butter into the dry ingredients until the mixture resembles coarse cornmeal.
Pour 1 c buttermilk, toss in zest, and mix with the fork only until the ingredients are just moistened – you may need a little more 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 times should do it. Cut dough in half.
Flatten one piece of the dough into a 1/2-inch thick circle that is about 7 inches across. Cut the circle into 6 triangles. Place the scones on an ungreased baking sheet and set aside while you roll out the rest of the dough. Brush the scones with butter and sprinkle with granulated sugar.
Bake the scones for 10 to 12 minutes, until both the tops and bottoms are golden. Transfer the scones to a rack to cool slightly.
Storing. If you’re not going to eat the scones the day they are made, wrap them airtight and freeze; they’ll stay fresh for a month. To serve, defrost the scones at room temperature in their wrappers, then unwrap and reheat on a baking sheet for 5 minutes in a 350 oven.
Buttermilk Scones
Makes 12 triangular scones
3 c all-purpose flour
1/3 c sugar
2 1/2 t. baking powder
1/2 t. baking soda
3/4 t. salt
1 1/2 sticks cold unsalted butter, cut into small pieces
1 c (approx) buttermilk
1 t lemon extract
1/2 stick unsalted butter, melted
1/4 c sugar, for dusting
Position oven racks to divide the oven into thirds and preheat the oven to 425.
In a medium bowl, stir the flour, sugar, baking powder, soda, and salt together with a fork. Add the cold butter pieces and, using your fingertips, work the butter into the dry ingredients until the mixture resembles coarse cornmeal.
Pour 1 c buttermilk, toss in zest, and mix with the fork only until the ingredients are just moistened – you may need a little more 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 times should do it. Cut dough in half.
Flatten one piece of the dough into a 1/2-inch thick circle that is about 7 inches across. Cut the circle into 6 triangles. Place the scones on an ungreased baking sheet and set aside while you roll out the rest of the dough. Brush the scones with butter and sprinkle with granulated sugar.
Bake the scones for 10 to 12 minutes, until both the tops and bottoms are golden. Transfer the scones to a rack to cool slightly.
Storing. If you’re not going to eat the scones the day they are made, wrap them airtight and freeze; they’ll stay fresh for a month. To serve, defrost the scones at room temperature in their wrappers, then unwrap and reheat on a baking sheet for 5 minutes in a 350 oven.
