~Basic English Scones~
A scone (rhymes with gone) is a Scottish quick bread that resembles a biscuit but is a bit heavier and heartier. May be served fresh & warm from the oven. Wonderful with lemon curd, Devonshire cream or jams.
Ingredients needed:
- 3 cups of unbleached all-purpose flour
- 4 teaspoons baking powder
- 1 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 8 tablespooons (1 stick) unsalted butter, chilled
- 1 cup of buttermilk, or as needed
Directions:
- Preheat the oven to 400 degrees
- In a large bowl, whisk together the flour, baking powder, baking soda, & salt until well combined.
- Using a pastry blender or 2 knives, cut the butter into the dry ingredients until it forms rice-size pieces.
- Add 1 cup buttermilk to the flour mixture all at once. Toss lightly with a fork or Danish dough whisk just until the mixture begins to hold together. If the mixture doesn't hold together, add more buttermilk, 1 tablespoon at a time, until it does.
- Gather the dough into a ball and knead 4 or 5 times. Divide the dough in half. Put the halves will apart on an ungreased baking sheet and pat into rounds, about 6" in diameter. Cut each round into 6 equal wedges, using a sharp knife or dough scraper. Cut all the way through, but do not separate the wedges.
- Bake the scones for 15-20 minutes, or until lightly brown. Serve at once or let the scones cool on wire racks.
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