Buttermilk Scones

Name: Buttermilk Scones
Total time: 1500 s
Yield: 12 servings
Cuisine: American
Ingredients: 3 cup All-purpose flour; 1/3 cup Sugar; 2 1/2 tsp Baking powder; 1/2 tsp Baking soda; 3/4 tsp Salt; 6 oz Butter, unsalted, cold, cut into small pieces; 1 cup Buttermilk; 1 tbsp Lemon zest; 2 oz Butter, unsalted, melted for brushing; 1/4 cup Sugar, for dusting

Amanda Lancaster @cook_2715157

Glendale, Arizona

The art of pastries usually eludes me but when my mom urged me to join her in prepping these, even I couldn't screw them up! This recipe proves that a delicious biscuit in the morning doesn't have to end in frustration and a trip to the local cafe.

Amanda Lancaster @cook_2715157

Saved

Ingredients

25 mins

12 servings

Dough
3 cupAll-purpose flour
1/3 cupSugar
2 1/2 tspBaking powder
1/2 tspBaking soda
3/4 tspSalt
6 ozButter, unsalted, cold, cut into small pieces
1 cupButtermilk
1 tbspLemon zest
Sugar Topping
2 ozButter, unsalted, melted for brushing
1/4 cupSugar, for dusting

Saved

Steps

25 mins

1

Position the oven racks to divide the oven into thirds and preheat to 425?F.
2

In a medium bowl, combine the flour, sugar, baking powder, baking soda, and salt with a fork.
3

Add the cold butter pieces and, using your fingertips (or pastry blender or two knives), work the butter into the dry ingredients until the mixture resembles course cornmeal. ***Its okay if some larger pieces of butter remain; it makes the scones flakier.***
4

Pour in the buttermilk, add the zest, and mix with a fork until the ingredients are just moistened - you'll have a soft dough with a rough look. (If the dough looks dry, add another tablespoon of buttermilk.)
5

Gather the dough into a ball, pressing it gently so it holds together, turn it out onto a lightly floured work surface, and knead it very briefly (about a dozen turns).
6

Cut the dough in half.
7

Roll one of the dough halves into a 1/2-inch thick circle about 7 inches across.
8

Brush the dough with half of the melted butter and sprinkle with 2 tablespoons of the sugar.
9

Cut the circle into 6 triangles and place on a baking sheet.
10

Repeat steps 7-9 with the other half of the dough.
11

Bake the scones for 10 to 12 minutes, until both the tops and bottoms are golden.
12

Transfer the scones to a rack to cool slightly. These are best served warm but are just fine at room temperature.
13

STORING: If you are not going to eat the scones the day they are made, wrap them airtight and freeze; they'll stay fresh for a month. To serve, defrost the scones at room temperature in their wrappers, then unwrap and reheat on a baking sheet for 5 minute in a 350?F oven.