Sweet Buttermilk Scones
Source: old newspaper clipping
2 c all-purpose flour
6 tbsp butter, chilled
3 tbsp granulated sugar
3/4 tsp salt
2 tsp baking powder
1/4 tsp baking soda
1 egg
2/3 c buttermilk
Heat oven to 425°F. Sift flour into mixing bowl or stir with fork to break up any lumps. Cut butter into 1/4" cubes. Place butter in flour & toss to coat.
Then pinch butter into smaller pieces, rubbing between fingers & thumb. This process may also be done using fork, 2 table knives or pastry blender. When
butter is size of sm peas & mixture looks mealy, stir in sugar, salt, baking powder & soda. Use fork or table knife to stir in egg & buttermilk. Mix only
enough to dampen dough thoroughly. Turn out onto lightly floured work surface & use floured hands to fold dough over 10-12 times in light kneading fashion,
just enough to give it shape. Use rolling pin or lightly floured hands to roll or pat dough to 1/4" thickness. Cut out rounds of dough with 2 1/2" plain
or fluted biscuit cutter. Place about 1/2" apart on ungreased baking sheet. Any leftover dough can be reformed into flattened disk to cut out additional
biscuits. Brush tops of biscuits with a little additional buttermilk & bake about 10 min, until tops are golden brown.
about 8 scones
Source: old newspaper clipping
2 c all-purpose flour
6 tbsp butter, chilled
3 tbsp granulated sugar
3/4 tsp salt
2 tsp baking powder
1/4 tsp baking soda
1 egg
2/3 c buttermilk
Heat oven to 425°F. Sift flour into mixing bowl or stir with fork to break up any lumps. Cut butter into 1/4" cubes. Place butter in flour & toss to coat.
Then pinch butter into smaller pieces, rubbing between fingers & thumb. This process may also be done using fork, 2 table knives or pastry blender. When
butter is size of sm peas & mixture looks mealy, stir in sugar, salt, baking powder & soda. Use fork or table knife to stir in egg & buttermilk. Mix only
enough to dampen dough thoroughly. Turn out onto lightly floured work surface & use floured hands to fold dough over 10-12 times in light kneading fashion,
just enough to give it shape. Use rolling pin or lightly floured hands to roll or pat dough to 1/4" thickness. Cut out rounds of dough with 2 1/2" plain
or fluted biscuit cutter. Place about 1/2" apart on ungreased baking sheet. Any leftover dough can be reformed into flattened disk to cut out additional
biscuits. Brush tops of biscuits with a little additional buttermilk & bake about 10 min, until tops are golden brown.
about 8 scones
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