A classic plain scone like this can play many roles. It can be a slightly sweet sidekick with soups or stews, a tasty base for fruit shortcakes or a toothsome snack with tea or coffee. It's also delightful split and spread with jam at a holiday brunch, and the perfect starting point for three tasty variations (see below).
- Portion size 12 servings
- Credits : Canadian Living: Holiday 2012
- 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
- 1 egg
MethodIn large bowl, whisk together flour, sugar, baking powder, baking soda and salt. Using pastry blender or 2 knives, cut in butter until in crumbly. Whisk buttermilk with egg; pour over flour mixture. Using fork, stir to make soft ragged dough.
With lightly floured hands, press dough into ball. On floured surface, knead gently 10 times. Pat out intom 10- x 7-inch (25 x 18 cm) rectangle; trim edges to straighten.
Cut rectangle into 6 squares; cut each diagonally in half. Place on parchment paper-lined rimless baking sheet.
Bake in 400 °F (200 °C) oven until golden, 18 to 20 minutes. Transfer to rack; let cool. (Make-ahead: Store in airtight container at room temperature for up to 1 day or wrap each in plastic wrap and freeze in airtight container for up to 2 weeks.)
Change It Up:
Apricot Almond Scones
Sprinkle 3/4 cup chopped dried apricots over ingredients just before stirring together. Shape and bake as directed; let cool completely. Stir together 1 cup icing sugar, 2 tbsp milk, dash almond extract and up to 1 tsp water, if necessary, to make thin icing; drizzle over scones. Sprinkle with 1/4 cup toasted sliced almonds.
Dried Fruit and Lemon Scones
Add 2 tsp grated lemon zest to dry ingredients. Sprinkle 1/2 cup dried currants, raisins, dried blueberries, dried cranberries, chopped dried cherries or chopped prunes over ingredients just before stirring together. Shape and bake as directed.
Lemon Poppy Seed Scones
Add 1 tbsp grated lemon zest and 4 tsp poppy seeds to dry ingredients. Shape and bake as directed; let cool completely. Stir together 1 cup icing sugar, 2 tbsp lemon juice and up to 1 tsp water, if necessary, to make thin icing; drizzle over scones.
Nutritional facts Per scone: about
- Sodium 289 mg
- Protein 4 g
- Calories 189.0
- Total fat 9 g
- Cholesterol 37 mg
- Saturated fat 5 g
- Total carbohydrate 23 g
- Iron 9.0
- Folate 26.0
- Calcium 6.0
- Vitamin A 8.0