Buttermilk Scones
A proper scone should have a crisp, golden exterior that gives way to a soft, airy center. This recipe relies on temperature control to create distinct layers of butter that steam and puff in the oven.
Keep everything cold.
Your butter and buttermilk must come straight from the refrigerator. If your kitchen is warm, chill your flour and bowl before you begin.
- large mixing bowl
- pastry cutter or two forks
- baking sheet
- parchment paper
- bench scraper
What goes in.
- 3 cupsall-purpose flour
- 1/3 cupgranulated sugar
- 1 tbspbaking powder
- 1/2 tspfine sea salt
- 3/4 cupunsalted butter, cubed and chilled
- 3/4 cupbuttermilk
- 1large egg
Preserving the Fat
Use your fingertips or a pastry cutter to incorporate the butter into the flour. You want to see flat, marble-sized chunks of butter remaining; these are what create the lift and layers during baking.
The method.
Preheat your oven
Set the oven to 400°F (200°C) and line your baking sheet with parchment paper.
Mix dry ingredients
Whisk the flour, sugar, baking powder, and salt together in a large bowl.
Cut in the butter
Add the cold butter cubes and work them into the flour until the mixture looks like coarse meal with some visible pea-sized butter bits.
Add the liquid
Whisk the egg into the buttermilk, then pour over the dry ingredients. Mix with a fork just until a shaggy dough forms; it should look messy and barely held together.
Shape and cut
Turn the dough onto a floured surface. Pat it into an 8-inch circle about 1-inch thick, then use a sharp knife or bench scraper to cut into 8 even wedges.
Bake
Arrange wedges on the baking sheet with space between them. Bake for 18-22 minutes until the tops are golden brown and the edges are firm.
Other turns to take.
Currant Scones
Fold in 1/2 cup of dried currants or raisins at the same time you add the buttermilk.
Lemon Zest
Rub the zest of one lemon into the sugar before mixing it with the flour to release the oils.
When it doesn't go to plan.
Do not over-knead the dough, or the scones will become tough rather than crumbly.
If the butter starts to soften while you are shaping, put the dough in the freezer for 5 minutes before putting it in the oven.
A light brush of extra buttermilk on the tops before baking helps achieve a deeper color.
The ones that keep coming up.
Can I use regular milk instead of buttermilk?
You can add a tablespoon of lemon juice or vinegar to a cup of milk and let it sit for 10 minutes to mimic the acidity of buttermilk.
Why did my scones spread into a flat mess?
Usually because the butter was too warm. The butter must be cold enough to stay solid until the heat of the oven creates a sudden burst of steam.
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