BASIC SCONES
2 c. flour
1 Tbsp Baking powder
2 Tbsp sugar
1/2 tsp salt
6 Tbsp butter
1/2 c. buttermilk (or regular milk with a splash of white vinegar)
1 lightly beaten egg
Mix dry ingredients. Cut in the butter until it resembles a coarse cornmeal. Make a well in the center and pour in buttermilk.
Mix until dough clings together and is a bit sticky. Do not overmix.
Turn out dough onto a floured surface. Shape into a 6-8" round about 1.5 in thick. Quickly cut into pie wedges or use a round biscuit cutter to cut into circles. The secret of tender scones in a minimum of handling. bake on an ungreased cookie sheet. Be sure the sides don't touch each other. Brush the top with the egg. Bake at 425 for 10-20 min or until light brown.
Um 1/2 a cup of buttermilk and that much butter left me with cornmeal texture instead of a dough!
ReplyDeleteHmmm... The buttermilk should have made the dough stick together. The consistency of the mixture before the buttermilk should definitely be cornmeal-like, but the buttermilk should add enough moisture. It isn't going to be like a pastry dough, though - it will still be flaky. The only thing I can think of is to make sure the butter is completely cut into the dry ingredients before you add the buttermilk.
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