Page 110 - 201415_TOH_Cookbook

BUTTERMILK
SCONES
LENEF FAMILY, BELMONT, MA
INGREDIENTS Makes 8 scones
2 cups all-purpose flour
1/3 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons unsalted butter, cold and cut into 1/2-inch cubes
1/2 cup buttermilk 1 large egg 1 1/2 teaspoons vanilla extract 2/3 cup nuts, dried fruit, or chocolate
chips (optional)
“I have made this scone recipe for family, friends and co-workers for more than 15 years. We enjoy them with breakfast, tea and desserts; they are classically delicious! I use the recipe as a base and then pick optional ingredients to add, like nuts, chocolate chips or dried fruits. We some- times cut the scones in half and put ice cream in between. Blueberries are a good option for breakfast scones.” Lori Lenef
PREPARATION
1. Preheat oven to 400°F. Have an ungreased baking sheet and two wire cooling racks ready.
2. In a large bowl, stir together the flour, sugar, baking powder, baking soda and salt. Distribute the butter over the flour mixture. With a pastry blender or 2 butter knives used in a scissor fashion, cut in the butter until the mixture resembles coarse crumbs.
3. In a small bowl, whisk together the buttermilk, egg and vanilla. Pour the buttermilk mixture into the flour and butter and stir to combine. Fold in optional ingredients.
4. Transfer the dough to the baking sheet. With lightly floured hands, pat the dough into an 8-inch round. With a serrated knife, cut the round into 8 wedges.
5. Bake the scones until the tops are lightly brown and a cake tester or toothpick inserted into the center of a scone comes out clean, 18 to 20 minutes.
6. Put the baking sheet on a wire rack and let cool for 5 minutes. If the scones are stuck together, re-cut into wedges. Using a spatula, trans- fer the scones to another wire rack and let cool completely.
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