Friday, August 12, 2011
Using buttermilk, instead of heavy cream, makes a lighter, more bread-like scone. They are baked at a higher than normal oven temperature which gives them a darker, crispier crust. Buttermilk has a nice thick creamy texture with a rich tangy buttery taste that makes baked goods tender. It is now commercially made by adding a bacteria to whole, skim, or low fat milk. However, in the past it was the liquid left over after churning butter. You can make your own by adding 1 tablespoon of white distilled vinegar, cider vinegar, or lemon juice to 1 cup of milk. Let stand 5 to 10 minutes before using.
Plain scones are traditionally served warm, split open, and topped with butter, jam or preserves, clotted cream, and/or lemon curd. However, many of the scone recipes today that are flavored with fruits, spices, nuts, zests are best eaten plain.
3 cups unbleached all-purpose flour
1/4 cup fine granulated sugar
1 3/4 tsp baking powder
1/4 tsp salt
10 tbsp. (1 1/4 sticks) chilled, unsalted butter, cut into small pcs
1/2 cup buttermilk
2 large eggs
1 tsp water
2 tsp fine granulated sugar
Methods:Position rack in center of oven and preheat to 375f.
Line baking sheet with parchment paper and grease lightly or use Silpat to line the baking sheet.
Combine flour, 1/4 cup sugar, baking powder and salt in the food processor. Pulse several times, to mix the ingredients well.
Add in butter pieces and pulse till mixture resembles coarse meal.
Tranfer this mixture into a large bowl.
Whisk buttermilk and 2 eggs in small bowl and stir into flour and butter mixture until soft dough is formed. Do not overmix, some loose flour is fine.
Transfer dough into prepared baking sheet and form dough into a ball by using light pressure. Divide dough into 2 portions. Form each portion into 3/4 - 1 inch thick disk of about 8"in diameter. Using a sharp knife, score top of each round into 8 wedges - do not score through the bottom.
Whisk egg with 1 tsp water to make the glaze. Brush glaze over scones. Sprinkle with 2 tsp sugar.
Bake scones till golden brown, about 30 minutes.
Cut through along the score marks and serve hot with fruit jams and butter/clotted cream.
Posted by lily ng at 10:43 AM