Sharon's Buttermilk Scones
These scones have a fine, dense crumb with a little orange and cinnamon - a delicious combination of texture and flavour.
Yield
16 servingsPrep
15 minCook
15 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
all-purpose flour
|
|
| 1 | cup |
buttermilk
|
|
| ⅓ | cup |
sugar
plus |
|
| 2 | tablespoons |
sugar
|
|
| ¾ | cup |
currants
optional |
|
| 1 | teaspoon |
orange zest
grated |
|
| 2 ½ | teaspoons |
baking powder
|
|
| ½ | teaspoon |
baking soda
|
|
| ¾ | teaspoon |
salt
|
|
| 1 | tablespoon |
heavy whipping cream
|
|
| ¾ | cup |
butter
|
|
| ¼ | teaspoon |
cinnamon
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 237 | ml |
buttermilk
|
|
| 79 | ml |
sugar
plus |
|
| 3E+1 | ml |
sugar
|
|
| 177 | ml |
currants
optional |
|
| 5 | ml |
orange zest
grated |
|
| 13 | ml |
baking powder
|
|
| 2.5 | ml |
baking soda
|
|
| 3.8 | ml |
salt
|
|
| 15 | ml |
heavy whipping cream
|
|
| 177 | ml |
butter
|
|
| 1.3 | ml |
cinnamon
|
|
Directions
Preheat the oven to 400℉ (200℃).
Use an ungreased baking sheet.
Combine the flour, ⅓ cup of the sugar, baking powder, baking soda, and salt in a mixing bowl. Stir with a fork to mix well and aerate. Cut the butter into the flour mixture, using a pastry blender or two knives or working with your fingertips, until the mixture looks like fresh crumbs. Add the buttermilk, currants if using, and orange rind. Mix only until the dry ingredients are moistened.
Gather the dough into a ball and press so it holds together. Turn the dough out onto a lightly floured surface. Knead lightly twelve times. Divide the dough in two and pat each half into a circle ½ to ¾ inch thick.
In a small bowl combine the cream, cinnamon, and remaining 2 tablespoons sugar, stirring to blend. Brush the dough with this glaze.
Cut each circle into eight scone shape pieces (circular, or wedge). Place the scones slightly apart on the baking sheet. Bake for about 12 to 15 minutes, or until the tops are browned.
Serve hot with butter, jam and tea if desired.
