You read correctly.
Some people have road rage – I have “scone rage”.
See, I had yet another too-large, overly-dry, utterly-tasteless scone recently, and it made me mad. Mad enough to go home and bake a batch of my favorite scones. And I realized that I couldn’t remember the last time I had experienced a scone the way it was meant to be. Flaky. Tender. Not-too-sweet (think biscuit, not muffin).
And THEN I realized that maybe some of you have never had one either (oh, the horror!). So without further ado, here is a lovely recipe that will fill your kitchen with a dozen warm, fragrant, delicious and most importantly – proper – scones.
I feel much better now.
Buttermilk and Jam Scones
adapted from the New York Times
for baking tips and tricks - go here
3 c. flour (13 oz)
1/3 c. sugar
2 t baking powder
½ t baking soda
1 t salt
14 T unsalted butter, diced and chilled in the freezer for 10 minutes
1 c. buttermilk (you made need more)
1 T lemon zest
1/4 c. raspberry jam
sugar for sprinkling
2 T unsalted butter, melted
Pre-heat oven to 425 – place rack in top third of oven.
In a large bowl combine flour, sugar, baking powder, baking soda and salt. Using a pastry cutter cut the butter into the flour mixture (working quickly) until it resembles coarse cornmeal.
Add the buttermilk and zest and combine the ingredients wtih a fork – incorporate the ingredients completely, stirring as little as possible. The dough should be soft and “shaggy”. You can add a little buttermilk (1 T at a time) if the dough seems too dry.
Shape the dough into a ball and transfer to a floured surface. Pat into a circle approximately 7″ in diameter.
Spread the jam on half the dough and fold the “unjammed” half over the jammed half. Using a rolling pin, roll the dough into a circle 12″ in diameter and about 1/2″ thick. Cut into 12 wedges and place on an ungreased baking sheet.
Brush the tops of the scones with the melted butter and sprinkle with sugar. Bake 12-15 minutes or till golden brown. Transfers scones to a wire rack to cool.