Monday, September 10, 2012

THE Scones

My most beloved baked good from around the globe is my scone.  I have tried almost every scone recipe out there and perfected it according to my tastes.  I know it by heart and can recite it or jot it down on the spot when it's requested (and it's requested a lot...not that i'm bragging ;)).

Buttermilk, lack of egg, and chilled butter are the key ingredients (or non ingredient, as the case may be).  The scones come out of the oven fluffy, and just beautiful.  Give my recipe a whirl and let me know how you like 'em.

Julie's Fabulous Scones 
3 C Flour
1/3 C Sugar
2 1/2 tsp baking powder
3/4 tsp salt
1/2 tsp baking soda
2 tsp zest* (optional; lemon, orange, etc. can use fresh peel, or buy the dried peel in the spice aisle)
3/4 C Butter (12 Tbsp) - chilled, unsalted, cut into 1 in. cubes
1 C Buttermilk
1 C Currants or Cranberries, or whatever dried fruit of choice (note: i've had zero luck w/fresh batter is always way too mushy; if others have please let me know how you do it)
1/2 - 3/4 C Nuts* (optional)

1 Tbsp Buttermilk
1/2 tsp Cinnamon
2 Tbsp Sugar


Preheat oven to 425 degrees F.

Have the following ready: mixing bowl, cookie sheet, a cookie sheet size of parchment paper.

1) Whisk the following together in large mixing bowl until blended:
3 C Flour
1/3 C Sugar
2 1/2 tsp baking powder
3/4 tsp salt
1/2 tsp baking soda
2 tsp zest

2) Add in butter and mix with a pastry blender/fork or hands until mixture is crumbly, but don't overmix

3) Add in dried fruit and/or nuts now and then add in Buttermilk.  Mix with your hands until the mixture is barely holding itself together.  It's important to not overmix (should NOT look like cookie dough...should look more like pie dough). 

4) When dough is crumbly, but keeping itself together when you make a fist of dough, place dough onto parchment paper.  Form dough into a ball and pat down into a decent sized circle (whatever preference here for size of scone).  If small scones are desired, form dough into 2 balls and pat down into small circles.

5) Combine the 1 Tbsp Cream or Buttermilk, 1/4 tsp Cinnamon, and 2 Tbsp Sugar together and using a pastry brush, brush the top and sides of dough.

6) Cut dough into 8 triangular scones (slice like a pizza).  Arrange on parchment paper and brush remaining sides w/topping as desired.

7) Bake at 425 for 12-15 minutes



  1. Having tasted these lovely nuggest of goodness straight from your oven (before many a pre-dawn bike-racing road trip), I can attest that they are indeed FABULOUS! And, no you're not bragging: just (under)stating facts. Thanks for sharing the recipe, dear friend!

  2. Thanks Amber!! Have you tried making them?