087: on today’s table … #2

I believe there are certain days when brownies and cupcakes just don’t cut it anymore, and you yearn for something simple and homely for a morning treat. And those days call for nothing short of a warm batch of scones with a spread of raspberry/grape jam.

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Buttermilk Scones
(adapted from Margaret S. Fox & John B. Bear’s Morning Food)

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

1. Preheat oven to 220C.
2. Beat together the egg and buttermilk.
3. Combine flour, baking powder, baking soda, and sugar in a bowl. Rub in 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. Divide the dough into quarters and pat into 1/2-inch thick circles. Cut each circle into 6 wedges.
6. Place scones close together on a greased baking sheet. Brush the top with an eggwash and sprinkle with sugar.
7. Bake for 13-15 minutes, until lightly browned.

Variation Note: The original recipe in the book (Cindy’s Cherry Chocolate-Chip Scones) calls for an additional 1 cup semisweet chocolate chips and 1 cup chopped dried cherries to be added in after forming a dough.