I made these scones last night and they were delicious. We leave in a few days to go on our vacation and I needed to use up the buttermilk I have leftover from baking a red velvet cake for my sister's birthday over the weekend. The scones were very moist and reminded me of biscuits. I would definitely make these again.
2 cups all purpose flour
1/4 cup granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup cold unsalted butter, cut into small chunks
1/2 cup buttermilk
1 large egg
1/3 cup sweetened dried cranberries, chopped fine
finely grated zest from one small lemon (about 2 teaspoons)
heavy cream (optional, for brushing tops of scones)
Directions:
- Preheat oven to 425 degrees.
- In a medium bowl, whisk or sift together flour, sugar, baking powder, soda and salt. Add butter chunks and toss lightly with flour; place bowl in fridge.
- In a small bowl, whisk together egg, buttermilk, and lemon zest; place bowl in fridge.
- Get organized: measure out and chop the cranberries; set aside. Line a baking sheet with parchment or a silpat; set aside. Lightly dust a counter top with flour. Pour a little bit of heavy cream in a bowl and have a pastry brush handy.
- Remove bowls of flour and buttermilk from fridge. Cut butter into flour with a pastry blender or rub together with your fingertips until it resembles coarse crumbs. Add cranberries and stir to combine.
- Add buttermilk mixture all at once to flour mixture and stir until the mixture clumps together. Dump mixture out onto floured counter top and, with floured hands, gather into a ball and knead once or twice to combine everything. Pat into a circle about 1/2 inch thick. Cut into 8 slices, like a pie, or cut with biscuit or cookie cutters into whatever shape you prefer. Put scones on lined baking sheet and brush lightly with heavy cream (optional).
- Bake in a preheated 425 degree oven for 13-15 minutes until lightly browned. Remove to cooling rack.
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