Scones: Better Because of the Mistake Sugar Scones

posted by Verla 01-27-103 2:53 PM

Marcy Goldman
Better Because of the Mistake Sugar Scones

1 c. unsalted butter
3 c. all purpose flour
1 T. baking powder
1/2 tsp baking soda
1 tsp salt
1 egg
1/2 tsp vanilla
1 c. buttermilk
Sugar for rolling, about 1/3 cup

Preheat oven to 425. Line baking sheets with parchment paper. (Because you are rolling the scones in sugar, the bottom of the scones can tend to brown too quickly). You can use two baking sheets, one stacked in the other also).

In a large bowl, stir together flour, baking soda and salt. Break in the butter until the mixture is a mealy consistency. This also can be done in a food processor. Will look like pie dough crumbles.

Make a well in the center and stir in egg, buttermilk, and vanilla. Toss with a fork bringing together into a soft mass. Turn out onto a work surface or board that has been lightly sprinkled with sugar. Gently smooth and fold dough, using more sugar if necessary as an aid to prevent sticking and shape into a cohesive mass. Let rest two minutes.

Pat into a round that is about 3/4 to 1 inch thick (about 9 inches in diameter and cut into wedges. Place scones on parchment lined cookie sheet, paint lightly with cream or milk and sprinkle on a touch of sugar.

Bake until just between light and medium brown in color, about 15 minutes.

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