Buttermilk Scones
Scones rely on speed and cold ingredients to get their lift. By working the butter into the flour until it resembles coarse meal and keeping the dough barely combined, you create the layers that cause the scone to rise high and pull apart easily.
Temperature is the only variable that matters.
Keep your butter frozen and your buttermilk chilled. If the fats melt before the scones hit the hot oven, you lose the flaky texture.
- large mixing bowl
- pastry cutter or two butter knives
- baking sheet
- parchment paper
- 2-inch biscuit cutter
What goes in.
- 2 1/2 cupsall-purpose flour
- 1/4 cupgranulated sugar
- 1 tbspbaking powder
- 1/2 tspfine sea salt
- 1/2 cupcold unsalted butter, cubed
- 3/4 cupcold buttermilk
- 1egg, beaten
Creating the Flake
Use your fingertips or a pastry cutter to incorporate the butter into the flour. Stop when the largest pieces of butter are the size of peas; these pockets of fat create steam-filled gaps in the oven.
The method.
Prep the oven
Preheat your 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 in your bowl until well combined.
Cut in the butter
Add the cold butter cubes. Work them into the flour until the mixture looks like coarse, damp sand with visible pea-sized chunks of butter.
Add the liquid
Pour in the buttermilk. Use a fork to stir just until the dough starts to clump together. It should look shaggy and unfinished.
Shape and cut
Turn the dough onto a floured surface. Fold it over onto itself three times to create layers, then pat it into a 1-inch thick disc. Cut into rounds using the biscuit cutter.
Bake
Brush the tops with the beaten egg. Bake for 15 to 18 minutes, or until the tops are golden brown and the edges feel set.
Other turns to take.
Currant Scones
Fold 1/2 cup of dried currants into the flour mixture before adding the buttermilk.
Savory Herb
Omit the sugar and fold in 2 tablespoons of chopped fresh chives and 1/2 cup of grated sharp cheddar.
When it doesn't go to plan.
Do not overwork the dough; if you knead it like bread, the scones will be dense and tough.
Press the cutter straight down into the dough and pull it straight up; twisting the cutter seals the edges and prevents the scone from rising evenly.
If the dough feels warm or sticky, put it in the freezer for 10 minutes before baking.
The ones that keep coming up.
Can I use milk instead of buttermilk?
Buttermilk's acidity reacts with the baking powder to create a better rise. If you must use milk, add a teaspoon of lemon juice to it and let it sit for five minutes first.
How do I store them?
Keep them in an airtight container at room temperature for up to two days. They are best served warm, so toast them briefly before eating.
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