Scones, also known as tea biscuits, are a sweet indulgence you can enjoy any time of day. In a hurry? Pat out the dough and cut it into simple squares or triangles. When you’re not pressed for time, cut out rounds, rerolling the scraps.
HANDS-ON TIME 15 minutes
TOTAL TIME 40 minutes
MAKES 12 scones
INGREDIENTS
2½ cups all-purpose flour
2 tbsp granulated sugar
2½ tsp baking powder
½ tsp each baking soda and salt
½ cup cold butter, cubed
1 cup buttermilk
1 egg
DIRECTIONS
In large bowl, whisk together flour, sugar, baking powder, baking soda and salt. Using pastry blender or 2 knives, cut in butter until crumbly.
Whisk buttermilk with egg; pour over flour mixture. Using fork, stir to make soft ragged dough.
With lightly floured hands, press dough into ball. On floured surface, knead gently 10 times. Pat out into 10- x 7-inch (25 x 18 cm) rectangle; trim edges to straighten.
Cut rectangle into 6 squares; cut each diagonally in half. Place on parchment paper–lined rimless baking sheet.
Bake in 400°F (200°C) oven until golden, 18 to 20 minutes. Transfer to rack; let cool. (Make-ahead: Store in airtight container at room temperature for up to 1 day or wrap each in plastic wrap and freeze in airtight container for up to 2 weeks.)
NUTRITIONAL INFORMATION, PER SCONE: about 189 cal, 4 g pro, 9 g total fat (5 g sat. fat), 23 g carb, 1 g fibre, 37 mg chol, 289 mg sodium. % RDI: 6% calcium, 9% iron, 8% vit A, 26% folate.
VARIATIONS
MULTIGRAIN BUTTERMILK SCONES
Replace all-purpose flour with same amount of multigrain flour.
GLAZED APRICOT ALMOND SCONES
Sprinkle ¾ cup chopped dried apricots over ingredients just before stirring together. Shape and bake as directed; let cool completely. Stir together 1 cup icing sugar, 2 tbsp milk, dash of almond extract and up to 1 tsp water, if necessary, to make thin icing; drizzle over scones. Sprinkle with ¼ cup toasted sliced almonds.
DRIED FRUIT AND LEMON SCONES
Add 2 tsp grated lemon zest to flour mixture. Sprinkle ½ cup dried currants, raisins, dried blueberries, dried
cranberries, chopped dried cherries or chopped prunes over ingredients just before stirring together.
Shape and bake as directed.
GLAZED LEMON POPPY SEED SCONES
Add 1 tbsp grated lemon zest and 4 tsp poppy seeds to flour mixture. Shape and bake as directed; let cool
completely. Stir together 1 cup icing sugar, 2 tbsp lemon juice and up to 1 tsp water, if necessary, to make thin icing; drizzle over scones.
CHEESE SCONES
Omit sugar. Add ¼ tsp cayenne pepper to flour mixture. Sprinkle 1 cup shredded old Cheddar or aged Gouda cheese over ingredients just before stirring together. Shape as directed. Brush scones with 1 egg, beaten; sprinkle with ½ cup more shredded old Cheddar or aged Goud
