A classic plain scone like this can play many roles. It can be a slightly sweet sidekick with soups or stews, a tasty base for fruit shortcakes or a toothsome snack with tea or coffee. It's also delightful split and spread with jam at a holiday brunch, and the perfect starting point for three tasty variations (see below).
- Portion size 12 servings
- Credits : Canadian Living: Holiday 2012
Ingredients
Method
In large bowl, whisk together flour, sugar, baking powder, baking soda and salt. Using pastry blender or 2 knives, cut in butter until in 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 intom 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.)
Change It Up:
Apricot Almond Scones
Sprinkle 3/4 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 almond extract and up to 1 tsp water, if necessary, to make thin icing; drizzle over scones. Sprinkle with 1/4 cup toasted sliced almonds.
Dried Fruit and Lemon Scones
Add 2 tsp grated lemon zest to dry ingredients. Sprinkle 1/2 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.
Lemon Poppy Seed Scones
Add 1 tbsp grated lemon zest and 4 tsp poppy seeds to dry ingredients. 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.
Nutritional facts Per scone: about
- Sodium 289 mg
- Protein 4 g
- Calories 189.0
- Total fat 9 g
- Cholesterol 37 mg
- Saturated fat 5 g
- Total carbohydrate 23 g
%RDI
- Iron 9.0
- Folate 26.0
- Calcium 6.0
- Vitamin A 8.0
