Scones are a treat in our house. I don’t make them often, but every now and then I’ll make them on a Saturday for a special treat. I like to enjoy them with a nice hot cup of coffee or black tea. They are also great for a snack. I love them warm out of the oven on a cold, foggy morning. The yogurt variation may be even better than the buttermilk version.
Prep Time: 15 minutes
Cook Time: 15 minutes
Serves: 16 scones
2 cups all-purpose flour (10oz. by weight)
1 cup whole-wheat flour (5oz. by weight)
1/3 cup sugar
1 teaspoon salt
2 ½ teaspoons baking powder
½ teaspoon baking soda
¾ cup (1 ½ sticks) cold unsalted butter, cut into ½ – inch cubes
1 cup buttermilk, or ¾ low-fat yogurt + ¼ cup milk
½ cup dried fruit or fresh or frozen berries (do not thaw) (optional)
Coarse sugar for sprinkling (optional)
Preheat the oven to 400 degrees F.
Add 1 cup of all-purpose flour, 2 cups whole-wheat flour, 1/3 cup sugar, 1 teaspoon salt, 2 ½ teaspoons baking powder, ½ teaspoon baking soda. Whisk to combine.
Add butter pieces a bit at a time, coating the butter with the flour mixture by lightly tossing the butter and flour mixture with a fork.
Once all the butter is added and coated, blend the butter in with your fingertips or a pastry blender to a coarse meal.
Add 1 cup buttermilk, and any dried, fresh, or frozen fruit (if desired) until just combined.
Transfer dough to a floured wood board and gather into a ball. Divide into two equal pieces and shape into rounds. Wrap each round in plastic wrap and place in the refrigerator for about 30 minutes, or up to one day.
Remove one round and place on a wood board dusted with flour. Dust a rolling pin with flour and roll the round out until it is about ¾ -inch thick. Cut into 8 wedges and place on a greased baking sheet. Do the same with the other round. I do need to use 2 baking sheets.
Once all the wedges are on the baking sheets, brush with cream (if desired), and sprinkle with sugar (if desired). Bake for about 15 minutes at 400 degrees F, until lightly browned.
Use a bit of cinnamon or nutmeg in the dough and add raisins.
Add in a teaspoon of vanilla.
Add in diced dried apricots and some slivered almonds.
*TIP* Don’t know what to do with the rest of that buttermilk in the carton? Make another batch to freeze. How about some buttermilk pancakes. Or freeze in 1 cup portions to defrost and use another time.