Buttermilk Scones
Finally found the perfect scone recipe!
Equipment
- 1 baking sheet lines with parchment paper
- 1 Large mixing bowl
- 1 dough cutter
- 1 Small mixing bowl
- 1 floured surface for dough
Ingredients
- 450 g self rising flour (or all purpose flour plus 2 tsp baking powder), 450 g is equal to 1.875 cups
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/8 tsp salt
- 175 g butter, colder from refrigerator, diced, 175 g is equal to 7/8 cups
- 2 tbs brown sugar
- 2 tbs sugar
- 150 ml buttermilk, 150 ml is equal to 0.63 cups
- 1 egg, beaten
- 1 tsp vanilla extract
- 2 tbs milk to brush over scones before baking
Instructions
- Preheat oven to 425 degrees F.
KEY: Mix the scone dough by hand. Do not over mix batter or knead dough, mix everything below quickly, better to keep the dough looser, and place on baking sheet as soon as mixed and bake.
- Sift (or mix thoroughly) the flour, baking powder, baking soda and salt in a large mixing bowl.
- Using dough cutter, add sugar and butter to the flour mixture.
- In small mixing bowl, beat the egg and buttermilk and vanilla extract. Then pour into the middle of the flour mixture.
- Quickly mix everything together, do not overmix (less than a minute). Once dough comes together, form a small ball. The dough will be a little sticky.
- Place dough on a lightly floured surface. Flatten the dough ball to just over an inch thick. Cut the dough into 6 triangular pie slices.
- Place on baking sheet, brush with milk and bake for 10-12 minutes until golden brown.
Notes
Feel free to quickly mix in blueberries or your favorite ingredients in scones into the dough before baking. You can also gently sprinkle with sugar crystals on top just before baking.
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