I love a hot baked something for breakfast on Sunday mornings. At our house, that usually means scones. This recipe is based on one given as a wedding shower gift by my friend C., a talented baker. A cousin of the humble biscuit, scones are a traditional Scottish quickbread that rely on baking powder for leavening. The buttermilk lends a tender component, which I prefer to the denseness found in scones made with cream.
Usually, I go the sweet route and make them with currants, dried apricots and pecans, or dried cherries and bits of dark chocolate. But lately I’ve been going savory, specifically bacon+onion+cheese. Absolutely delicious, although this eliminates the excuse to eat jam, Devonshire cream, or lemon curd with breakfast.
Buttermilk Scones
2 c. all-purpose flour
1 c. whole-wheat flour
1/3 c. sugar (omit if making savory scones)
1 T. baking powder
1/2 t. baking soda
1 t. salt
6 oz. unsalted butter, cold and cut into chunks
1 c. buttermilk
up to 1 c. of additions (dried fruit, nuts, chocolate, grated cheese, sauteed onion, crumbled bacon, chopped ham)
1 T. minced herbs (for savory scones)
1 egg, beaten for egg wash
Preheat oven to 400F.
Mix dry ingredients in a bowl. Use a pastry cutter to mix in the butter. The dough should have the texture of coarse crumbs. Gently blend in the buttermilk, mixing until just combined. Gently fold in the additional ingredients.
On a floured surface, gently roll or pat the dough to 1 1/4 inch thick. Cut with a biscuit cutter, re-roll scraps until all dough is used. Place on ungreased cookie sheet (preferably lined with parchment). Brush tops of scones with egg wash. Bake for around 20 minutes, until scones are browned on top and on the bottom. Serve immediately!
You can freeze the unbaked scones and then just bake them off a few at a time. Freeze them on a cookie sheet, then store in a ziplock bag for up to a month. No need to thaw, just pop them in a preheated oven.