Thursday, March 11, 2010
BUTTERMILK SCONES (makes 12 large/24 small)
In large mixing bowl, stir together:
2 cups AP flour (I like King Arthur)
1/2 cup granulated sugar
1 tablespoon baking powder
1 teaspoon salt
Grate: 1 1/2 bars cold (even frozen) butter (12 tablespoons). If you don't have a grater, cut very cold butter into pea-sized pieces.
Using a fork, mix the grated butter into the flour mixture, making sure all pieces of butter are coated with flour. Break up clumps with fork to distribute evenly.
In separate bowl, beat:
1/2 cup buttermilk
1 teaspoon pure vanilla extract
Make a well in the middle of the flour mixture and pour in egg mixture. Stir just until it all comes together.
On a lightly floured surface, divide dough into two portions (four portions if making 24 small scones). Roll dough to cover with flour and knead just a couple of times. Pat into a round disk about 3/4-inch thick. Place on parchment paper-lined cookie sheet and place in freezer for about 20 minutes.
Remove disks from freezer and, using a very sharp knife or a fluted vegetable cutter, cut each into six wedges.
Separate scone sections and return to parchment-lined cookie sheet leaving about 1/2-inch space between scones, and brush with egg wash (1 egg beaten with a little bit of water).
Bake at 400 degrees F for 20 minutes for larger scones, 17 minutes for smaller scones, or until they've risen well and the top begins to brown.
Photo credit: http://img.foodnetwork.com/FOOD/2008/03/10/SH1009_Scones_med.jpg