Carl's Buttermilk Scones
Carl Beery Moore
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- 3 c
- all purpose flour
- 1/3 c
- 2 1/2 tsp
- baking powder
- 1/2 tsp
- baking soda
- 3/4 tsp
- 1 1/2 stick
- cold unsalted butter (cut into small cubes)
- 3/4 c
- zest of 1 orange or 1 large lemon
- 1 c
- raisins, currants or diced dried fruits like apricots, figs, etc.
- 1/4 c
- juice from the orange or lemon
- 1/2 stick
- unsalted butter--melted
- splash of cream or half & half
- cinnamon sugar for dusting
- orange marmalade or lemon curd for spreading
1Preheat the oven to 425 degrees F.
2In a medium bowl, sift the flour, sugar, baking powder, baking soda, and salt and stir together with a fork. Add the cold butter pieces and, using a pastry blender (or your fingertips), work the but¬ter into the dry ingredients until the mixture is coarse.
3Add the zest and mix until the flour separates the zest and it isn’t sticking together in a clump. Then add the dried fruit and stir it through the dry ingredients.
4Pour the juice into the buttermilk so the combination makes about 1 cup. Slowly pour that liquid mixture into the dry ingredients and mix with the fork only until the ingredients are just moistened—you'll have a soft dough with a rough look. (If the dough looks too dry, add another tablespoon of buttermilk.)
5Gather the dough into a ball, pressing it gently so that it holds together, turn it out onto a lightly floured work surface, and knead it very briefly—a dozen or so turns. Cut the dough in half for ease in rolling. Roll out each half of the dough so that it is about ¼” thick. I use a biscuit cutter so that the scones are smaller—I think the usual triangles are too large.
6Set the scones on a baking sheet or jellyroll pan—use aluminum foil for easy clean up. Mix the melted butter and the splash of cream together and paint it on the top of each scone. Then sprinkle with the cinnamon sugar.
7Bake the scones for 10 to 12 minutes, until both the tops and bottoms are golden. Transfer the scones to a rack to cool slightly. These are best served warm but are just fine at room temperature.
8If you used an orange, use orange marmalade for the spread. If you used a lemon, use lemon curd for the spread.