Friday, October 14, 2011

Friday Fave: Buttermilk Scones

I love to bake. Love, love, love. And one of my all time favorite things to bake — and eat, of course — are scones. NOT those hard, dire concoctions you find in popular coffee chains; I’m talking about real scones. You know, the kind you actually want to eat. And eat. And eat … In fact, I would have a picture included in this post, but they're already gone, lol, no joke.

I had planned to save this for later in the year, because it’s great for getting the kids involved during holiday get-togethers, but after making that batch realized I couldn’t wait.

By the way, you’re gonna want an apron for this.

The Best Scones Ever

Difficulty: Moderately Easy (but messy)

Prep time: 30 minutes?

Cook time: 8 minutes

Glaze time: 2 minutes


3 cups Self-Rising flour
2/3 cup table sugar
1 tsp baking powder
1 cold stick of butter
4 tbsp buttermilk powder
1 cup H20

Cereal bowl of powdered sugar
Splash of milk

First, pop the butter into the freezer, and cover your work space with wax paper (when finished, just fold up the wax paper, and viola! The mess is gone!). Preheat oven to 450.

In a large glass mixing bowl, combine dry ingredients. Remove the butter from freezer and cut into tablespoons; cut each tablespoons into fourths. Add butter to dry ingredients and cut (smash and crumble) together with hands until mixture resembles a coarse meal. Make a well in the center; pour in the H20. Stir with fork until combined and the dough is pliable. *

Spread a generous layer of flour on the wax-papered counter space, and turn dough onto surface. Knead for approximately 2 minutes, until the dough is smooth (if dough feels too wet, don’t worry, just add more flour and knead). Pat into a ball and flatten until approximately ¾ to 1 inch thick. Use the medicine cup to cut bite-sized scones; place on non-stick cookie sheet. Re-knead and re-ball the edges and continue cutting until all dough is gone. Bake for 8 minutes, watching closely as they burn easily. When scones have light golden tops, they’re done.

While dough is baking, prepare glaze by combining the powdered sugar with splashes of milk until the consistency of slightly runny icing. Remove scones from oven; coat with glaze. Serve with clotted cream and curds/jam. And of course, a fat pot of tea. Yum!

* If you chose to add dry ingredients, such as fruit, poppy seeds, nuts or mini-chocolate chips, do so at this point. Just eyeball it, maybe a couple tablespoons or so. Classic combinations include strawberry-poppyseed, apple cinnamon, chocolate chip, cranberry-chocolate, lavender or cherry-almond.


  1. Yummy, yummy... and of course, a fat pot of tea !
    Like the new-look header... preparing for autumn your side of the globe ?

  2. Yes and yes:) It's nice to be able to bake again; I refuse to use the oven when it's hot as one already. Glad you like the look!