Flakey, savoury, buttery scones perfectly paired for breakfast sandwiches, soups or just on their own.
These are my go to scones that I have altered from my Best Buttermilk Scones recipe. They are perfectly variable as they are simple. You could add: chopped oil-drained sun dried tomatoes, diced jalapeños, onions, ham bits, bacon bits, smoked gouda, sharp cheddar, a mixture of both perhaps or chop some fresh herbs you need to use up. Or, perhaps you have a sweet tooth and want to add 1 cup of dried cherries with chopped chocolate, 1 tablespoon of lemon rind with poppyseeds, blueberries, or chopped apricot with toasted almonds. The possibilities are endless.
If you're nervous about getting those flakey high-rise scones, do not fret- scones (and biscuits) are fairly forgiving, simple and a great gateway to more pastry style baking.
Make Ahead Tip: these will last for one day or individually wrap each scone in plastic wrap and keep in airtight container and place in freezer for 2-3 weeks.
S C O N E T I P S
They key to making really flakey scones is similar to making pie crust. It is crucial that you use cold butter, cold milk and cold eggs. This way, the cold butter will steam & melt through the layers in the oven giving you that beautifully flakey texture.
Ensure you are using fresh baking powder as your scones may not rise. Speaking of rising, ensure your oven is pre-heated before hand versus putting them into a cold oven. Place them on the centre rack in a 400 °F (200 °C) oven will guarantee golden brown flakey scones. And finally, do not over-knead your dough as you risk eliminating all the layers you just created.
I N G R E D I E N T S
2 1/2 cups all-purpose flour
2 tablespoons granulated sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup cold butter cubed
1 cup buttermilk
3/4 cup shredded cheddar
1/4 cup assorted fresh herbs (basil, parsley, dill, chives etc)
I N S T R U C T I O N S
1. In a large bowl mix flour, sugar, baking powder, baking soda and salt.
2. Cut in hard butter until crumbly with pastry blender or with two knives
3. Mix buttermilk with egg with a fork or whisk and pour over flour mixture
4. Add cheddar and fresh herbs before stirring
5. Using same fork, mix together until soft (but ragged) dough forms.
6. Mix dough into a ball and knead 10 times Don't over knead
7. Shape dough gently into a square (10 x 7 inch) and cut into 6 triangles
8. Bake in 400 °F (200 °C) oven until golden, 18 to 20 minutes & cool on rack