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Buttermilk Scones

Source of Recipe


From "Julia Child's Baking Cookbook"






List of Ingredients



• 3 cups all-purpose flour
  
• 2-1/2 Tbsp baking powder
  
• 3/4 tsp salt
  
• 1/3 cup sugar
  
• 1/2 tsp baking soda
  
• 1-1/2 sticks cold butter, cut into pieces
  
• 1 cup buttermilk
  
• 1 Tbsp grated orange or lemon zest
  
• 1/2 stick butter, melted for brushing
  
• 1/4 cup sugar, for dusting
  






Instructions



1. Position racks to divide oven into thirds; preheat to 425 degrees (F).
   
   
2. In medium bowl, stir the flour, baking powder, salt, sugar and baking soda together with a fork. Add cold butter and use a pastry blender (or 2 knives) to work butter into the dry ingredients until the mixture resembles coarse cornmeal. Pour in 1 cup buttermilk, toss in the zest, and mix with a fork only until the ingredients are just moistened (you'll have a soft dough with a rough look).
   
   
3. Gather the dough into a ball, pressing it gently so that it holds together, turn it out onto a lightly floured work surface, and knead it very briefly -- 10 to 12 times.
   
   
4. Cut the dough in half. Roll 1 piece of the dough into a 12-inch-thick circle about 7 inches in diameter. Brush the dough with half the melted butter, sprinkle with 2 tablespoons of sugar and cut the circle into 6 triangles. Place the scones on an ungreased baking sheet. Repeat with the second half of the dough.
   
   
5. Bake at 425 degrees (F) for 10 to 12 minutes, until both tops and bottoms are golden. Transfer to a rack to cool slightly. (Scones may be frozen in airtight container for up to a month.) Serve with lemon curd, jam or jelly, and clotted cream.
   
   Makes 12 scones.