scone: [SKOHN; Br. SKON] This Scottish quick bread is said to have taken its name from the Stone of Destiny (or Scone), the place where Scottish kings were once crowned. The original triangular-shaped scone was made with oats and griddle-baked. Today's versions are more often flour-based and baked in the oven. They come in various shapes including triangles, rounds, squares and diamonds. Scones can be savory or sweet and are usually eaten for breakfast or tea. (Barron's Food Lover's Companion)
I'm reading a fantastic book about food. Food Heroes by Georgia Pellegrini is about 16 culinary artisans who are preserving traditions. After reading the chapter about fresh butter and cream in Cumbria, England I knew what I wanted to make first with my farm fresh butter.
Scones are so simple to make, but I guess biscuits are just more popular in the south. They are basically the same except scones have a little sugar and often have dried fruit added to them. I've tried several recipes and some are too rich and fatty and some are a little on the dry side. This recipe is by far the best. Plus, it seems authentic since it's from a book about England.
Buttermilk Scones recipe from Annette Gibbons and adapted by Georgia Pellegrini
3 cups all purpose flour
2 1/2 teaspoons baking powder
1 1/2 teaspoons powdered sugar
1/2 teaspoon salt
1/2 cup or 1 stick cold butter, cut into small pieces
1/2 cup prunes or other dried fruit
1 1/2 cup plain natural yogurt or buttermilk
egg white or cream to brush the tops
-Mix the dry ingredients first. Then add the butter and use your hands to rub it into the flour until it resembles the texture of sand. A good tip at this stage is to put the flour/butter mixture in the freezer for about 5 minutes before you finish the recipe. This is useful when you have a small child vying for your attention. When you're making any type of pastry it's important to keep the butter cold.
-Add the dried fruit; I used cranberries and orange zest. Then the buttermilk/yogurt. Be gentle with the dough, adding more buttermilk only a little at a time if needed. Turn the dough out onto a floured surface and pat it out to about 3/4 inch thick. Don't squish and squash it more than necessary because that will make your scones tough. Cut out circles using a tea glass or cookie cutter, or just cut into wedges with a knife and place on baking sheet. I used parchment paper for easy cleanup. Brush the tops with cream or an egg white for a nice golden finish.
Bake at 425 for 18-22 minutes or until golden brown. When your house begins to smell wonderful you'll know they're almost ready. Serve warm with jam and .... more butter! Or just jam if you're watching your girlish figure. These also freeze well.
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