I have since traded my cappuccino for a hot chocolate, have mastered the art of making scones and boast a menagerie of styles and flavors in my scone repertoire. My family thankfully has gained my love of these unassuming pastries and we enjoy them almost once a week. The recipe can be easily made ahead and frozen, ready to thaw overnight in the refrigerator and popped into the oven for a delicious and quick on the go breakfast.
Scottish Buttermilk Scones
Ingredients
2 C flour
1/3 C sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
6 Tbs unsalted chilled butter
1/2 C buttermilk
1 egg (room temp.)
1 1/2 tsp vanilla
2/3 C dried fruit of your choice (optional)
1 tsp citrus zest (optional)
Pre-heat oven to 350. Mix dry ingredients together. Using two knives or a pastry cutter, cut the butter into the dry ingredients until the mixture looks a little crumbly, and the butter is similar to the size of peas. Add liquid ingredients and stir by hand or mix on low in a KitchenAid
mixer until the liquid is just incorporated. Add optional fruit and zest until just mixed through.Place dough on a well floured board or counter. Press all ingredients together softly kneading-do not over handle, and separate into 2 disks 1/2" thick. Cut each disk with a large knife 6 triangles as you would a pie, or use a cookie or biscuit cutter and place onto a sheet pan. Pop into the oven for 18-20 min. Serve with butter, jam or enjoy as they are!
Tip: I make various versions of this recipe; orange cranberry with cinnamon, blueberry lemon, goat cheese and chive, and golden raisin with garam masala
, or chocolate chips and orange to name a few. **If you have the time and the inclination whip up some glaze (1 C. confectioners sugar and 2 Tbs. milk, water or juice of choice and drizzle over the top of cooled scones)-yumm! You're really only limited by your imagination!
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