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I had some buttermilk left over from the sage and parsley biscuits, so I decided to toss together some buttermilk scones. I used dried cranberries instead of currants and I added in some orange zest, as I really like that flavor combination. These were super easy to make (if you have a food processor) and tender and delicious.

photo (1)

M.S. Milliken & S. Feniger

Yield:16 scones

Ingredients

3 cups flour
1/3 cup sugar
1 teaspoon salt
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup (1 1/2 sticks) unsalted butter
1 cup buttermilk
1/2 cup currants (optional)
1 tablespoon heavy cream, for brushing
Directions

Preheat oven to 400 degrees F. Combine the flour, sugar, salt, baking powder and baking soda in a large bowl. Add butter and mix with your fingertips to a coarse meal. Add buttermilk and mix just until combined. Add currants, if desired.

Transfer dough to a floured board and divide into 2 parts. Roll each to 3/4 inch thick rounds. Cut each round into 8 wedges and place slightly separated on a greased baking sheet. Brush the tops with the cream, and bake for 15 minutes, or until lightly browned. Serve warm, split in half with butter and marmalade.

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