I don't know if there is anything better than flakey, buttery, hot buttermilk scones fresh from the oven. These are a classic take on something that be played up for desserts or played down as a side on a hearty Irish stew. These are my favourite scones because they're so adaptable to fit the fruits of the season, nuts, savoury cheese & spices, oats or double up on the chocolate. They are the the perfect base to create whatever kind of scone you want. Have them with a pot of tea and jam, like my Jalapeño Peach Jam or enjoy them on their own.
Make Ahead Tip: these will last for one day or individually wrap each scone in plastic wrap and keep in airtight container and place in freezer for 2-3 weeks.
S C O N E T I P S
They key to making really flakey scones is similar to making pie crust. It is crucial that you use cold butter, cold milk and cold eggs. This way, the cold butter will steam & melt through the layers in the oven giving you that beautifully flakey texture.
Ensure you are using fresh baking powder as your scones may not rise. Speaking of rising, ensure your oven is pre-heated before hand versus putting them into a cold oven. And finally, do not over-knead your dough as you risk eliminating all the layers you just created.
I N G R E D I E N T S
2 1/2 cups all-purpose flour
2 tablespoons granulated sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup cold butter cubed
1 cup buttermilk
I N S T R U C T I O N S
1. In a large bowl mix flour, sugar, baking powder, baking soda and salt.
2. Cut in hard butter until crumbly with pastry blender or with two knives
3. Mix buttermilk with egg with a fork or whisk and pour over flour mixture
4. Using same fork, mix together until soft (but ragged) dough forms.
5. Mix dough into a ball and knead 10 times Don't over knead
6. Shape dough gently into a square (10 x 7 inch) and cut into 6 triangles
7. Bake in 400 °F (200 °C) oven until golden, 18 to 20 minutes & cool on rack