Buttermilk Scones (Melissa d'Arabian) |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Ingredients:
2 cups all-purpose flour, plus more fordusting |
6 tablespoons granulated sugar |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
2 tablespoons dry buttermilk powder (available in the baking aisle) |
1/2 teaspoon salt |
1 teaspoon minced fresh rosemary (optional) |
1/2 cup mini chocolate chips (optional) |
2 tablespoons unsalted butter, melted |
1 teaspoon vanilla extract |
1 cup plus 2 tablespoons heavy cream |
2 tablespoons coarse brown sugar |
Directions:
1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment. Whisk the flour, granulated sugar, baking powder, baking soda, dry buttermilk and salt in a medium bowl. Add the rosemary and/or chocolate chips. In a small bowl, whisk the melted butter, vanilla and 1 cup cream. Stir the wet ingredients into the dry ingredients until just combined. Turn the dough out onto a floured surface and knead until smooth, about 1 minute.
2. Divide the dough into 2 balls; roll out each ball into a 1/2-to-3/4-inch-thick disk. Brush the tops of the disks with the remaining 2 tablespoons cream, then sprinkle with the coarse sugar. Cut each disk into 6 wedges. Transfer to the prepared baking sheet and bake until golden brown, 12 to 16 minutes. Transfer to a rack to cool.
3. Photograph by James Baigrie
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