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Orange-Scented English Scones

Source of Recipe


Fine Cooking, October/November 1995






List of Ingredients



• 8 ounces (1-3/4 cups) all-purpose flour (or 1 cup organic bread flour plus 3/4 cup organic pastry flour)
  
• 2 tsp baking powder
  
• 1/2 tsp kosher salt
  
• 1 Tbsp granulated sugar
  
• Grated zest of 1 medium orange
  
• 4 ounces (8 Tbsp) cold unsalted butter, cut into cubes
  
• 3/4 cup buttermilk
  
• 2 Tbsp turbinado sugar
  






Instructions



1. Heat the oven to 400º F.
   
   
2. Combine the flour, baking powder, salt and sugar in an electric mixer. Using the paddle attachment, mix in the orange zest. Add the butter and mix until just coated with flour. The butter chunks should remain fairly large -- no less than half their original size. With the mixer set on a slow speed, add 2/3 cup of the buttermilk and mix until just absorbed. Stop mixing when the dough begins to pull away from the sides of the bowl.
   
   
3. Scrape the dough from the bowl and shape it into a ball. With well-floured fingers, pat the dough into a 7-inch-diameter disk. Cut the disk into quarters and then again into eighths. Set the scones on a baking sheet lined with kitchen parchment and brush the tops with the remaining buttermilk. Sprinkle with turbinado sugar and bake until well-browned, about 15 to 20 minutes.
   
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   Tips:
   
   * Large chunks of butter in the dough make the flakiest scone. Chill your butter ahead of time and work quickly to keep the chunks from being totally incorporated into the dough.
   
   * Don't overmix the dough or your scones will be tough. Stop the paddle when the dough just begins to pull away from the sides of the bowl.
   
   * Use lightly floured fingers to gently pat the dough into a disk. Don't worry if the dough doesn't look smooth -- a rough, lumpy dough means tender, flaky scones.