Buttermilk Scones

Buttermilk Scones

3 cups flour
1/3 cup sugar
1 teaspoon salt
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup (1 1/2 sticks) unsalted butter
1 cup buttermilk
1/2 cup currants (optional)
1 tablespoon heavy cream, for brushing

Preheat oven to 400 degrees F. Combine the flour, sugar, salt, baking powder and baking soda in a large bowl. Add butter and mix with your fingertips to a coarse meal. Add buttermilk and mix just until combined. Add currants, if desired.
Transfer dough to a floured board and divide into 2 parts. Roll each to 3/4 inch thick rounds. Cut each round into 8 wedges and place slightly separated on a greased baking sheet. Brush the tops with the cream, and bake for 15 minutes, or until lightly browned. Serve warm, split in half with butter and marmalade.

Amy's Mods:

• I use powdered buttermilk since I don't usually have regular on hand-it stores in the fridge longer. I add teh powdered milk to the dry ingredients and then just use water for the part where you add the buttermilk. They are great every time.
• Never use the currants-the recipe is great just as a plain scone
  
• Add in a scoop of OJ and use mini chocolate chips for Orange Chocolate Chip Scones-may also want to add a dash more flour.
• Add a smidge more water and add fresh blueberries-drop onto pans instead of forming.
• Use shredded cheddar, minced ham and garlic or fresh basil-omit sugar of course. You can do any number of savory scones just by omitting the sugar.
• Also taken from www.foodnetwork.com

Amy Barton