Description
A rolling technique borrowed from French pastry makes these scones extra layered and flaky. Cheddar and basil pair nicely with most soups, but substitute different herbs and cheese to suit. Try fresh thyme or rosemary. Add a tablespoon of citrus zest for brightness. Use Pecorino or smoked Gouda if the mood fits, or enjoy them plain.
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 frozen butter
1 cup cold buttermilk (see notes for souring plain milk)
Optional Topping
1 egg
1 tablespoon milk or water
Sugar for sprinkling (sweet scones only)
Instructions
Preheat oven to 425°F. Line a baking sheet with parchment.
In a medium bowl, combine flour, sugar, baking powder, baking soda, and salt.
Use the large holes of a box grater, grate the frozen butter over the flour mixture. Toss to distribute butter. Pour the buttermilk over the flour mixture and stir until just combined.
Turn the scone mixture onto a lightly floured work surface. With floured hands, pat the dough into a rectangle.
Fold the dough in half. Flatten slightly using the palms of your hand. Turn the dough a quarter turn, then fold in half and flatten again. Do this about 5 or 6 times. With a rolling pin or your hands, flatten the dough to 3/4-inch thick. Cut into 12 squares. Place scones on a baking sheet.
If using a topping:
In a small bowl, whisk egg and water together to make an egg wash. Brush the tops of each scone with the egg wash. For sweet scones, sprinkle with sugar.
Bake 10 to 12 minutes or until golden and cooked all the way. Serve immediately.
Notes
Buttermilk Substitution:
Place 1 tablespoon of white vinegar or lemon juice into a measuring cup, the pour in milk until to the 1-cup mark. Stir and let sit for 5 to 10 minutes.
OPTIONAL Mix and Match Variations (for either sweet or savoury Buttermilk Scones)
Use your palate as your guide. Toss in the flour mixture before adding the buttermilk one or any combination of the following:
• 1 cup dried fruit of choice (raisins, currants, chopped crystallized ginger, dried cranberries, etc.)
• 1 cup finely chopped fresh basil leaves
• 1/4 cup dried oregano
• 1/2 cup grated cheese
• 2 tablespoons finely grated citrus zest (lemon, lime and/or orange)
Add to the buttermilk (for sweet scones)
• 1 tablespoon vanilla extract
Baking from frozen
Take the scones from the freezer and place on your baking sheet. Leave them on the counter while the oven fully preheats (give it 20 extra minutes after it comes to temperature). Bake the scones, adding an extra 5 to 10 minutes.
Keywords: scones, quick bread, sweet, savoury,