Buttermilk Scones

Scones, a Scottish quick bread originally were made with oats and triangular shaped but today they come in just about any flavor and shape. They can be savory or sweet and are most often eaten for breakfast but don't worry you can have one of these anytime.
I especially like blueberry or cinnamon scones.

Serves 8
Prep Time: 20 minutes
Total Time: 30 minutes

Ingredients:

3 cups all purpose flour

1/3 cup sugar

2-1/4 teaspoons baking powder

1/4 teaspoon baking soda

3/4 teaspoon salt

1-1/2 sticks cold unsalted butter, cut into small pieces

1 cup buttermilk

1 tablespoon grated orange or lemon zest

1/2 stick unsalted butter, melted, for brushing

1/4 cup sugar, for dusting

Instructions:

Preheat oven 425 degrees F.

In a medium bowl, stir the flour, sugar, baking powder, baking soda, and salt together with a fork.

Add the cold butter pieces working the butter into the dry ingredients with a pastry blender until the mixture resembles coarse cornmeal.

Pour in 1 cup buttermilk and zest.

Mix with a fork just until the ingredients are just moistened. Mix until soft dough forms, about 30 seconds.

Roll the dough into a rectangle and cut into 12 equal pieces.

Brush the dough with the butter and sprinkle with the sugar.

Bake at 425F for 10-12 minutes until the tops are golden.

Transfer to a cooling rack.

Terri's Tips

Lightly work with dough for best results, donâ€™t over mix or over knead

Preheat oven for best results

Add 1/3 cup fresh or dried fruit after adding the liquids. For example fresh blueberries or dried apricots, diced apples

Add 1 teaspoon cinnamon with the dry ingredients, and mix additional cinnamon with the dusting sugar

Mix in 1/2 cup of your favorite cheese into the dry ingredients

Cooking Wiser

Use low fat buttermilk

To save scones for later, wrap airtight and freeze.

To serve defrost and reheat for 5 minutes in a 350 degree F oven