These delicious basic buttermilk scones are great with a variety of spreads and toppings. Or use them as a base for strawberry shortcake or similar desserts. They're delicious with lemon curd, marmalade, or cherry preserves, or use your favorite. Feel free to make larger scones or cut them out with biscuit cutters if you'll be using them for shortcakes.
- 2 cups flour (about 9 ounces (Spoon and Sweep Method))
- 5 tablespoons sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 7 tablespoons unsalted butter (cut into small pieces)
- 2/3 cup buttermilk
- 1 1/2 teaspoons vanilla extract
- 1 tablespoon cream (or evaporated milk) (for brushing tops)
Heat oven to 400 F. Line a baking sheet with parchment paper or a silicone baking mat.
In a large bowl combine the flour, sugar, salt, baking powder, and baking soda. Stir to blend thoroughly.
Work the butter in with fingers or pastry blender until the mixture resembles fine crumbs.
Combine the buttermilk and vanilla. Stir the buttermilk mixture into the flour mixture and stir just until ingredients are moistened.
Turn the dough out onto a floured surface and knead just a few times, until the dough holds together. Pat into 2 circles about 1/2- to 3/4-inch thick and cut each circle into 6 small wedges.
Arrange on the prepared baking sheet. Brush with the cream or evaporated milk and sprinkle with the vanilla sugar. Bake for about 14 to 17 minutes, until lightly browned.
Split warm scones and serve with jam, preserves, lemon curd, or marmalade.
Makes 12 small scones.
More Recipes for Biscuits and Scones
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