Buttermilk Scones
I received a wonderful new baking book, The Essential Baker by Carole Bloom, from our friends Ryan and Carolina. This scone recipe comes from my new book. Of course, as usual, I had to tweak it a smidgen to my liking. The original recipe called for chopped dried figs, but I didn’t have any, so I used a combination of dried cherries and golden raisins. I also added a handful of toasted slivered almonds and topped them with a few extra slivers. I’m looking forward to trying many more recipes from this book. Thanks Ryan & Carolina!!!
As with most scones, they are a bit dry, but quite lovely served warm with a smear of butter and a drizzle of honey. Or you could do like the English and slather them with clotted cream, which sounds horribly unappetizing, but is very tasty. The best part about this recipe, is since you use your food processor, it takes all of about 10 minutes to prepare them, then another 15 or so to bake. Perfect for a lazy Sunday morning!
Buttermilk Scone Recipe
1 3/4 c all-purpose flour
1/4 c granulated sugar
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 1/2 oz (3 tbsp) unsalted butter, chilled and cut into small pieces
1 c finely chopped dried fruit (figs, raisins, cherries, etc)
1/2 c almonds, slivered and toasted
1/2 c buttermilk
1 large egg, room temperature
1 tsp vanilla extractb
1 tsp almond extract
1 tbsp milk or cream
2 tbsp sugar (preferable sugar in the raw or turbinado)
1 tbsp slivered almonds
1. Preheat oven to 350 degrees. In the work bowl of a food processor fitted with the steel blade, combine the flour, sugar, baking powder, baking soda and salt. Pulse a few times to blend. Add the pieces of butter to the flour mixture, and pulse until the butter is cut into very tiny pieces, about 30 seconds. The texture should be sandy with very tiny lumps throughout.
2. Add the dried fruit and almonds and pulse a few times to mix. Using a fork, lightly beat the buttermilk, egg, vanilla and almond extracts together in a liquid measuring cup. With the food processor running, pour this mixture through the feed tube and process until the dough wraps itself around the blade, about 30 seconds.
3. Turn the dough out onto a lightly floured surface. Dust your hands with flour and shape the dough into an 8 inch round, around 1/2 inch thick. Use a sharp knife to cut the circle into quarters, then cut each quarter in half, forming 8 triangular scones. Transfer scones to a parchment lined baking sheet, leaving at least 1 inch of space between them so they have room to expand as they bake. Brush any excess flour off of the scones.
4. Brush the tops of each scone with cream, taking care that it doesn’t run down the sides and under the scones. If this does, wipe it up because it can cause the bottom of the scones to burn. Lightly sprinkle the top of each scone with sugar and additional almonds if desired.
5. Bake scones for 15-18 minutes until they are lightly golden. Serve warm.
Makes 8 scones
Critiques & Opinions
10 Critiques to “Buttermilk Scones”
Leave a critique for the chef!
-
Find It
-
Previously Cooked
-
Categories
-
Monthly Archives
- January 2010
- December 2009
- November 2009
- October 2009
- September 2009
- August 2009
- July 2009
- June 2009
- May 2009
- April 2009
- March 2009
- February 2009
- January 2009
- December 2008
- November 2008
- October 2008
- September 2008
- August 2008
- July 2008
- June 2008
- May 2008
- April 2008
- March 2008
- February 2008
- January 2008
- December 2007
- November 2007
- October 2007
- September 2007
- August 2007
-
Blogs I love
- 50 Best Restaurants in the World
- Cannelle et Vanille
- Chicken Fried Gourmet
- Chubby Hubby
- Concoctions by Peabody
- Confections of a Foodie Bride
- Cooking with Amy
- David Lebovitz
- Delicious Days
- Delish
- In My Element
- Maloman Photographers (blog)
- Mango & Lime
- Miami Dish
- Nordljus
- Smitten Kitchen
- The Pioneer Woman Cooks!
- The Xocoatl Express
-
Chef Admin
Advertising
Advertise on ishotthechef.com 
 |
I just wanted to say I enjoy getting your blog updates by email. I am originally from Miami but now live in Barcelona. Super job! Angie
I think I would like the raisins and cherries more than the figs, anyway. They look delicious!
Scones are THIS girl’s favorite. :) My mom just brought some clotted cream back for me from her trip to Boston. Guess who’s making some soon?? ;)
Hello Candace,
My name is Shannon and I’m the editorial assistant at Foodbuzz.com. Following up on a recent email invitation to be a part of our newly launched Foodbuzz Featured Publisher program, I just want to reiterate that I am very impressed with the quality of your posts. I would love to send you more details about the program, so if you are interested, please email me at Shannon@foodbuzz.com.
Your Buttermilk Scones sound amazing.
Cheers!
Shannon Eliot
Editorial Assistant, Foodbuzz.com
shannon@foodbuzz.com
I don’t think I’ve even ever had a scone! weird! How can that be???
I agree… “clotted cream” doesn’t sound appetizing in the least but I believe you when you say it is tasty :)
These look so good and I’ll bet they’re perfect with some hot coffee. That sounds really good right now since it’s so freakin’ cold outside!
You have a very nice blog, good post…keep up the good job
Wonderful recipe, just out of the oven and tender, with a moist interior. I used currents and cranberries with the almonds and I look forward to sharing these with my daughter. Thanks for the inspiration.
Just want to make sure the temperature to bake the scones is at 250 degrees and it is not a typo. I’ll wait for your response before I continue on with this recipe.
Thank you!
OOps! That should be 350!!! Definitely a typo… Thanks for noticing :)