Prep 25 mins
Cook 12 mins
I always thought I didn't like scones. That is until this weekend when I was at my son's baseball game and a mom from the other team brought homemade scones for breakfast. She offered me one (which I thought was very nice) and I was in buttery goodness heaven. Previous scones I have tasted, even the commercially prepared ones, have been crumbly and dry and extremely messy to eat. Not this tiny little triangle of butter with a touch of flour and scattered with currants. Now currants aren't really my thing but I am now determined to find the perfect scone or scones.This recipe is from A passion for baking by Marcy Goldman.
- 4 cups all-purpose flour
- 1⁄2 cup sugar
- 1⁄2 teaspoon salt
- 1 1⁄2 cups unsalted butter, cut into chunks
- 1 large egg
- 1 1⁄4 cups buttermilk
- milk or melted butter, for brushing
- Preheat oven to 425 degrees. Stack to baking sheets together and line the top baking sheet with parchment paper. Arrange oven rack to upper one third position.
- In a food processor bowl, add flour, sugar, salt baking powder, and baking soda and blend briefly. Add butter and pulse to make a grainy mixture. Alternately, combine the dry ingredients and cut in butter with a pastry knife.
- Turn into a large bowl. Lightly beat egg with buttermilk and then add to the dry ingredients. Combine with fork until you have a soft shaggy dough.
- Turn out mixture onto a lightly floured surface and knead 8 to 10 times until mixture is just barely rollable. Divide dough into two halves. Shape each half into a ball. Roll ball into a circle about 1 inch thick. Cut each circle into 4 wedges or more depending on how big you want your scones.
- Place wedges on prepared baking sheets. Brush tops with milk or melted butter.
- Bake until golden brown, about 15-20 minutes. If making smaller scones check on them after 15 minutes. It will take a bit longer to cook the larger ones.