Daily Archives: July 17, 2008

Buttermilk Scones

Last weekend on the family trip to Stratford, Ontario, we stayed overnight not in a B&B but in a small rental cottage-like house. Since the house didn’t come with someone to make breakfast, I decided to take over the kitchen for the morning, and did a breakfast which turned into a sort of extended brunch experience. Part 1 was two kinds of scones with fruit salad to go with it, and Part 2 was a vegetable fritatta with oven-baked potatoes and salad greens on the side. It was all, shall we say, delicious.

Sadly I have mis-placed my source for the fritatta recipe, but I am happy to share the scone recipes with you as they are an amalgam of 3 or 4 ones I found online. Be warned, though, once you make them you’ll want them every day…

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Savoury Buttermilk Scones with Cheese

2 3/4 cups all-purpose flour
2 Tbsp baking powder
1/2 tsp baking soda
1/4 tsp salt

1/3 cup butter
1 cup shredded cheddar cheese
1 cup buttermilk

Preheat oven to 400 F.
Mix 1st 4 dry ingredients in a bowl, using fork or fingers.
Add cold butter (in small pieces), and work into the dry mixture using fingers, until the butter is worked in – combined mixture is slightly sandy/pebbly texture.
Add shredded cheese, mix in with fingers.
Add buttermilk, mixing with fork then with fingers. Work the dough gently (don’t knead it or over-do it, just work it together with your hands) until it all holds together well. Adjust with teaspoonfuls of flour or buttermilk if too dry/wet, as necessary.

Divide dough into 2 parts. You can do 2 circles and then slice into wedges, or as I did above and do 2 long rectangles and then cut into slices. Place the pieces on a greased baking sheet and bake in the middle of the oven for 18-20 minutes. Be careful not to over-bake.

Cool on wire rack, brush tops with melted butter if desired.

Sweet Buttermilk Scones with Cranberry and Orange

3 cups all-purpose flour
1/3 cup sugar
2 1/2 tsp baking soda
1/2 tsp baking soda
1 tsp salt

3/4 cup unsalted butter
large handful dried cranberries
zest of 1 orange
1 cup buttermilk

Preheat oven to 400 F.
Mix 1st 5 dry ingredients in a bowl, using fork or fingers.
Add cold butter (in small pieces), and work into the dry mixture using fingers, until the butter is worked in – combined mixture is slightly sandy/pebbly texture.
Add dried cranberries and zest, mix in with fingers.
Add buttermilk, mixing with fork then with fingers. Work the dough gently (don’t knead it or over-do it, just work it together with your hands) until it all holds together well. Adjust with teaspoonfuls of flour or buttermilk if too dry/wet, as necessary.

Divide dough into 2 parts. You can do 2 circles and then slice into wedges, or as I did above and do 2 long rectangles and then cut into slices. Place the pieces on a greased baking sheet and bake in the middle of the oven for 18-20 minutes. Be careful not to over-bake.

Cool on wire rack, brush tops with melted butter if desired, then dust with sugar. (I am itching to drizzle them with a bit of icing, actually, but I worry that might go too far for breakfast food. Hmm.)

Enjoy as needed!

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