I woke up this morning and knew that scones were the only way to celebrate the Royal Wedding today! This recipe is a light all-purpose rendition. We have in the past added crystalized ginger to the dough with great success. You could add almost anything to make them your own! They also store quite well, unbaked, in the freezer. I decided to keep it simple this morning and served them with my favorite Huckleberry jam and strawberries.
Buttermilk Scones
Courtesy of The SONO Baking Company Cookbook
2 cups all-purpose flour, plus more for dusting
2 T sugar
1 T baking powder
1 t coarse salt
1/2 t baking soda
6 T chilled butter cut into small pieces
3/4 cup buttermilk
- Line a baking sheet with parchment and set aside.
- In a large bowl, whisk together flour, sugar, baking powder, salt, and baking soda.
- Work butter into the dry ingredients with your fingers until it resembles coarse crumbs. Add 1/2 cup of buttermilk and fold together then continue adding buttermilk 1 T at a time until the dough just comes together and there are no dry spots.
- Turn out the dough onto a lightly floured surface. Divide into two balls. Form each ball into a 7 inch disk, 3/4 inch to 1 inch thick. Using a scraper or a sharp knife cut each disk into 6 equal wedges. Place wedges on prepared baking sheet and chill for 1 hour.
- Preheat oven to 400°
- Bake on middle rack for 16-20 minutes, until golden brown. Rotate about 2/3 of the way through.
- Cool on the baking sheet for 10 minutes.
- ENJOY!
