Buttermilk Scones

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Buttermilk Scones

Recipe Information
Source: Susan Serves/Makes:6 or more Ingredients 2 cups (475 ml) flour 2 tsp (10 ml) baking powder 1/2 tsp (2 ml) baking soda 1/4 tsp (1 ml) salt 1 tbsp (15 ml) sugar 6 tbsp (90 ml) butter, cold and cut into small pieces 1/2 cup (125 ml) plus 1/8 cup (30 ml) buttermilk 2 tsp (10 ml) vanilla 1/2 cup (125 ml) dried cherries, chopped Topping: 1 tbsp (15 ml) buttermilk or more 1 tbsp (15 ml) coarse sugar (optional) Preparation Preheat oven to 400 degrees (200 C.). Line a baking sheet with parchment paper. In a large bowl, combine flour, baking powder, baking soda, salt and sugar and whisk to combine. Cut butter into the flour mixture with a pastry cutter until the mixture resembles very coarse meal. Stir in buttermilk and vanilla, adding the dried cherries as the dough starts to come together. The dough should be sticky but not runny. Do Not Overwork the dough. Sprinkle a little flour on a cutting board or counter top and turn dough onto surface. Form dough into a disc 1 inch thick and place on baking sheet. Cut the dough disk into 6-8 wedges using a knife or a pizza cutter. You may separate the scones or bake them together and break them apart after they're baked (I like to separate them). Brush with 1 tbsp (15 ml) buttermilk and sprinkle liberally with coarse sugar (sugar is optional). Bake at 400 degrees (200 C.) for 15-18 minutes, or until lightly browned. Let cool for a few minutes before serving. Comments This recipe is an adaptation of the recipe by Nicole Weston found at http://bakingsheet.blogspot.com The scones came out light and tender. The buttermilk created a nice gloss on top and contains less fat than scone recipes calling for heavy cream. The coarse sugar on top would have created a more brown carmelized top. The original recipe also called for 4 times as much sugar in the dough. However, I prefer my breakfast pastries a little less sweet as you can always add sweetness with jam, honey or lemon curd.

Recipe Information

Source:: Susan

Serves/Makes:6 or more

Ingredients

2 cups (475 ml) flour
2 tsp (10 ml) baking powder
1/2 tsp (2 ml) baking soda
1/4 tsp (1 ml) salt
1 tbsp (15 ml) sugar
6 tbsp (90 ml) butter, cold and cut into small pieces
1/2 cup (125 ml) plus 1/8 cup (30 ml) buttermilk
2 tsp (10 ml) vanilla
1/2 cup (125 ml) dried cherries, chopped
Topping:
1 tbsp (15 ml) buttermilk or more
1 tbsp (15 ml) coarse sugar (optional)

Preparation

Preheat oven to 400 degrees (200 C.).
Line a baking sheet with parchment paper.
In a large bowl, combine flour, baking powder, baking soda, salt and sugar and whisk to combine.
Cut butter into the flour mixture with a pastry cutter until the mixture resembles very coarse meal.
Stir in buttermilk and vanilla, adding the dried cherries as the dough starts to come together. The dough should be sticky but not runny. Do Not Overwork the dough.
Sprinkle a little flour on a cutting board or counter top and turn dough onto surface.
Form dough into a disc 1 inch thick and place on baking sheet.
Cut the dough disk into 6-8 wedges using a knife or a pizza cutter.
You may separate the scones or bake them together and break them apart after they're baked (I like to separate them).
Brush with 1 tbsp (15 ml) buttermilk and sprinkle liberally with coarse sugar (sugar is optional).
Bake at 400 degrees (200 C.) for 15-18 minutes, or until lightly browned.
Let cool for a few minutes before serving.

Comments

This recipe is an adaptation of the recipe by Nicole Weston found at http://bakingsheet.blogspot.com

The scones came out light and tender. The buttermilk created a nice gloss on top and contains less fat than scone recipes calling for heavy cream. The coarse sugar on top would have created a more brown carmelized top. The original recipe also called for 4 times as much sugar in the dough. However, I prefer my breakfast pastries a little less sweet as you can always add sweetness with jam, honey or lemon curd.