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Ingredients
- 3 cups flour
- 1/3 cup sugar
- 2-1/2 t-spoons baking powder
- 1/2 t-spoon baking soda
- 3/4 cup butter (1-1/2 sticks) (cut into small cubes and frozen)
- 1 cup buttermilk
- 2 - 3 tablespoons heavy cream for brushing
- 2 - 3 tablespoons turbinado sugar for baking
Servings: scones
Instructions
- Preheat oven to 400°
- Load all of the dry ingredients into a food processor and pulse, pulse, pulse to combine and aerate.
- Drop in the cold butter. Stir it a little to cover the butter in the flour and evenly distribute. Pulse about 10 more times, until the butter is slightly larger than peas in size.
- Pour in the buttermilk and pulse just a few more times. It won't come together quite yet, so tip it into a bowl and stir it or mix with your hands until it comes together, taking care not to take too long as it can develop too much gluten and soften the butter too much. Form the dough into a disc and stash in the fridge for 30 minutes (or up to 12 hours).
- On a lightly floured surface roll the dough out to about 3/4" thick. Using a biscuit cutter, cut out 10 scones, about 3 to 3-1/2" diameter. Brush the top with heavy cream and sprinkle over the turbinado.
- Bake them on a parchment lined sheet pan for 17 - 20 minutes, until golden brown on the outside and no longer doughy within.
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