description
These scones have a dark-golden and crunchy outer crust. They are tender, moist and buttery on the inside. Plus you can easily adapt this recipe with your favorite add-ins.
ingredients
2 1/2 cups (315g) all-purpose flour, plus more for work surface and kneading
2 tbsp (for savory) or 4 tbsp (for sweet) granulated sugar
1 tbsp baking powder
1 tsp (for savory) or 1/2 tsp (for sweet) salt
½ cup (114g) cold unsalted butter, cubed
⅔ cup (167ml) cold buttermilk, plus more for brushing top of scones
1 large egg
1 tsp vanilla (for sweet only)
Optional
1–2 cups add-ins (I used 1/2 cup white chocolate chips, 1/2 blueberries and 1/2 cup raspberries for this sweet scone version)
instructions
In a large bowl, toss together the flour, sugar, baking powder and salt.
Work in the butter with a pastry cutter or fork until it resembles coarse meal with a few larger pieces remaining. Mix in any add-ins at this step if using.
In a measuring cup, whisk together the buttermilk, egg, and vanilla (if making sweet scones).
Pour the wet ingredients over the dry mixture. Gently stir with a rubber spatula until JUST combined and all appears to be moistened.
Scrape the dough onto a floured work surface. With floured hands, gently and quickly knead the dough into a ball (sprinkle more flour if needed as you’re kneading). It doesn’t have to be smooth. Rough and shaggy is good.
Pat out into a 5″ circle if making plain scones, or 6″ circle if you have incorporated any add-ins.
Cut into 8 wedges and place 2″ apart onto a parchment paper or silicone mat lined baking sheet. Chill uncovered in the fridge for 20 minutes while you preheat your oven to 400F.
Brush the tops of the scones with more buttermilk and bake for about 20 minutes or until golden brown.
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