Description
Whether you like the last minute, the night before or even plan well ahead of time, this scone recipe can fit into any schedule.
Scale
Ingredients
- 2 1/4 cups all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 cup cold butter, cubed
- 1 cup buttermilk
Instructions
- If making right away, preheat oven to 425°F.
- In a medium-sized bowl, combine flour, sugar, baking powder, baking soda and salt together.
- Using a pastry knife or a food processor fitted with a blade, cut the cold butter into the flour mixture until the butter is the size of peas. If using a food processor, pulse in 2-second bursts. Follow the baking option that works best for you.
- Traditional method: Pour the buttermilk over the flour mixture and stir with a sturdy wooden spoon to form a ball. Knead the dough on a floured board. Roll to 3/4-inch thick. Cut into 3-inch circles. Gather the leftover dough, roll it again quickly and cut more circles. Don’t roll a third time. But don’t throw out the leftover dough, either. Instead, use your fingers to squish the scattered bits into one final lumpy scone. Our family calls this “the ugly scone,” but for all its lumps, we fight for who gets the privilege to eat it.
- Option #1: Cover and store the butter and flour mixture in the fridge over night. In the morning, add the wet ingredients and cut the scones while the oven heats.
- Option #2: Follow the traditional method but instead of placing the baking sheet in the oven, pop the unbaked, cut scones into the freezer. Once the scones are frozen solid (about half an hour) transfer them to a resealable freezer bag and store in the freezer. They will keep for up to 2 months. When you’re ready to bake, place them on baking sheet and allow them to sit at room temperature while the oven heats.
- Baking instructions: Place scones on an ungreased baking sheet and bake 10 to 12 minutes or until golden (5 to 10 minutes longer for frozen scones). Serve immediately.
Notes
If you don’t have buttermilk on hand, you can sour regular milk as a substitute. Place 1 tablespoon lemon juice or white vinegar in a measuring cup. Fill with milk to the 1 cup mark. Stir and let stand 5 to 10 minutes before using.