Classic, moist buttermilk scones that work well as a base for any fillings you want to add (nuts, chocolate chips, dried fruit). Adapted from Bon Appetit.
- 2 cups unbleached all-purpose flour
- 1/3 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt (1/2 teaspoon if using unsalted butter)
- 6 tablespoons (3/4 stick) cold butter, diced
- 1 teaspoon (packed) grated lemon peel
- 3/4 cup dried cranberries or chocolate chips (mini ones are best)
- 3/4 cup cold buttermilk
- 1 large egg yolk
- 1 teaspoon vanilla extract
- Spoonful of milk or cream
- Couple of spoonfuls sugar
- Preheat oven to 400° F.
- Sift flour, sugar, baking powder, baking soda and salt into large bowl. Add butter and lemon peel; rub in with fingertips until mixture is like coarse crumbs. Mix in cranberries or chocolate chips.
- Stir buttermilk, egg yolk and vanilla in small bowl to blend. Add buttermilk mixture to dry ingredients; mix until dough comes together in moist clumps.
- Gather dough into a large ball (sprinkle a bit of flour on top if it’s too sticky). Divide into three similarly sized balls. On lightly floured surface, gently flatten each ball into a chubby round (about 5″ diameter). Brush each round lightly with milk (if you don’t have a pastry brush, just dip two fingers in milk and rub lightly over dough) and sprinkle with sugar. Cut each round into 6 wedges. Transfer wedges to prepared baking sheet, spacing 1 inch apart.
- Bake until scones are golden brown, about 15-18 minutes. Serve warm.
Makes 18 small scones.
- Dough can be prepared one day ahead. After forming dough into rounds, wrap and refrigerate. When you are ready, finish with sugar topping, cut and bake as directed.
- Scones are best eaten fresh. After the first day, you may reheat scones for a few minutes in a low oven or 6-10 seconds in the microwave.
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