Scones were originated as fine breads and were baked size of a small plate. Not so sweet breads served with jam or butter (cream) for tea or as a snack. What defines scones? As I read many recipes mainly the amount of baking powder and baking soda to have the pastry flaky; also, the amount of butter, that is relatively less that in cookies or biscuits; and finally very low sugar content. Scones are usually round, but can be made triangular or square. Some variations may contain dry fruit or cheese. But here we have just basic plain Buttermilk cones that can be enjoyed anytime warm or cold with jam, butter or just alone for snack. This perfect recipe for buttermilk scones will sure become your new favourite! I made them twice and will make more and more…
- 1 Large mixing bowl Where you put all the dry ingredients first
- 1 Smaller mixing bowl To mix flour and butter
- 1 Knife or fork for cutting butter OR
- 1 Kitchen processor
- 4 Large cookie sheets
- 1 Cookie Cutter or alike (I use 1 1/2" cookie cutter) To cut out the scones, can be cut by knife into triangles or squares
- 1 Rolling Pin
- 1 Mat for the dough Optional
- 4 Cups All purpose Flour, add some for dusting
- 1/4 Cups Plain White Sugar
- 2 tbsp Baking Powder
- 1 tsp Baking Soda
- 1 tbsp Sea Salt (if using non-salted butter)
- 1 Cup Non-salted Butter, or salted butter MUST BE COLD, NOT FROZEN
- 1 1/4 Cup Buttermilk 1% also cold, from the fridge
- 1 Egg white mixed with a bit of water for brushing OR can use cream instead of egg
- 2 tbsp sugar for topping if desired Optional
- Sift all the flour into the large bowl; add the rest of the dry ingredients and gently mix.
- Separate about half of the flour mix into the smaller bowl and add the butter by chopping it into small pieces - use knife or fork (do not use hands - this will make butter too soft). You can use the food processor instead to crush the butter into the flour. Do so till you get sort of coarse crumbs.
- Combine butter mix with the rest of the flour, add buttermilk and gently combine to make soft dough. You can keep in in a cool place for now if necessary.
- HEAT THE OVEN TO 350 F
- Flour the surface (or the mat) and roll out the dough to about 1" thick (no less). Cut out the scones, make sure have min waste. Leave large pieces as is, it is better to keep random shapes than re-roll the dough, it looses the quality.
- Once the scones are arranged on the sheets, mix an egg and brush the scones, can be replaced by heavy cream, sprinkle some sugar over. You can also sprinkle grated cheddar or sea salt on the tops.
- Bake for about 20 - 25 min. Check at 20 min for readiness, may be leave for 2-3 min to get them golden.
- While scones are baking, make some good tea or coffee and set up a table.
- Take your scones off the hot sheets and enjoy with butter, cheese or jam!