Monday, November 9, 2009

Number 30: Buttermilk scones

This, my friends, is my 30th recipe post. Kind of awesome, no? 30 in maybe 3 months -- not too shabby.

So I went to feast in Wicker Park two weeks ago and was wowed by a biscuit-y scone-y thing they served with their bread and a spicy, almost-chipotle butter. So now I'm off to hunt down what it is - scone? Or biscuit? We'll just have to go back and double-check. ;)

Buttermilk Scones
serve with jam and/or butter
adapted from epicurean escapism

1 egg
1 1/2 cup buttermilk
4 cups white flour, plus extra for kneading
4 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup sugar
1 1/2 cup cold butter, cut into cubes

Preheat oven to 220C.
1. Beat together the egg and buttermilk.
2. In a separate bowl, combine flour, baking powder, baking soda, sugar and salt.
3. Rub in or cut the butter cubes into the flour mixture until it resembles coarse crumbs.
4. Turn the flour mixture into a large bowl, add the egg mixture, and stir lightly with a fork until a soft dough forms.
5. Turn the dough onto a lightly floured surface and knead gently.
6. Divide the dough into quarters and pat into 1/2-inch thick circles. Cut each circle into 6 wedges.
7. Place scones close together on a greased baking sheet.
8. Bake for 13-15 minutes, until lightly browned.

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