Carl's Buttermilk Scones

Carl's Buttermilk Scones

No Photo

Have you made this?

 Share your own photo!

Carl Beery Moore

By
@CarlBeery

I love these scones. They are wonderfully flavorful. They'll also keep for about a week if sealed in a plastic bag.

Rating:

★★★★★ 1 vote

Comments:
Serves:
Makes 2 dozen
Prep:
30 Min
Cook:
15 Min

Ingredients

  • 3 c
    all purpose flour
  • 1/3 c
    sugar
  • 2 1/2 tsp
    baking powder
  • 1/2 tsp
    baking soda
  • 3/4 tsp
    salt
  • 1 1/2 stick
    cold unsalted butter (cut into small cubes)
  • 3/4 c
    buttermilk
  • ·
    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

How to Make Carl's Buttermilk Scones

Step-by-Step

  1. Preheat the oven to 425 degrees F.
  2. In 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.
  3. Add 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.
  4. Pour 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.)
  5. Gather 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.
  6. Set 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.
  7. Bake 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.
  8. If you used an orange, use orange marmalade for the spread. If you used a lemon, use lemon curd for the spread.

Printable Recipe Card

About Carl's Buttermilk Scones

Course/Dish: Sweet Breads



Show 4 Comments & Reviews

What to Cook in September

What to Cook in September


Fall is finally here – which means some of our favorite produce is in season. Apple, pumpkin, brussels sprouts, potatoes, zucchini, and more make up some delicious recipes that you need to make this September. From soups to pies to pasta dishes, these fall dishes need to be in your recipe box.

24 Gourmet Cheeseburger Recipes

24 Gourmet Cheeseburger Recipes


There are burgers, and then there are BURGERS. Warning, these cheeseburgers are going to make you drool. Not for the faint of heart, these gourmet cheeseburgers are cheesy, overloaded with mouth-watering toppings, and sandwiched between buttery perfect buns. Better yet – you can easily make them at home. From sweet and spicy to breakfast inspired […]

17 Sweet and Savory Butternut Squash Recipes

17 Sweet and Savory Butternut Squash Recipes


All hail fall’s favorite veggie – butternut squash! Well, technically it’s a fruit because of its seeds but most treat it a vegetable. Come cooler weather this sweet and nutty winter squash first makes an appearance on our produce shelves. Super versatile, butternut squash can be stuffed for a main meal, incorporated into a quick […]