BUTTERMILK SCONES

Makes 12 scones

 

 2-1/2 cups all-purpose flour

 2 tablespoons sugar

 2 -1/2 teaspoons baking powder

 1/2 teaspoon baking soda

 1/4 teaspoon salt

 1/2 cup cold unsalted butter, cubed

 3/4 cup buttermilk

 1 large egg

In food processor, pulse together flour, sugar, baking powder, baking soda and salt. Pulse in butter until in crumbly.

In large measuring cup, whisk buttermilk with egg; pour over flour mixture. Pulse 7 or 8 times, or until just comes together make soft ragged dough. Dump out onto lightly floured counter. With floured hands, knead gently about 10 times. Divide dough in half. Pat each half into a six-inch circle; cut each circle into 6 wedges. Place on parchment paper-lined rimless baking sheet.

Bake in 400 °F oven until golden, 18 to 20 minutes. Transfer to rack and let cool.

*Try one of our sweet or savoury variations:

Bacon Cheddar & Sage: Add 1/4 cup crispy crumbled bacon, 1 cup shredded old Cheddar and 2 tablespoons minced fresh sage.

Cranberry Pumpkin Spice: Reduce buttermilk to 1/2 cup and add 1/2 cup of pumpkin puree.  Add 1 teaspoon pumpkin pie spice and 1/4 cup dried cranberries. Drizzle with Spiced Icing (1 cup icing sugar, 2 tablespoons milk and 1/4 teaspoon pumpking pie spice) and pepitas.

 

 

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