Friday, July 13, 2007

Breakfast Baking - Buttermilk scones

click to enlarge

What's left in the fridge is going into some eggs as a scramble.  But what to have with it?  Buttermilk Scones. Thick yet flaky, they aren't too sweet and go well with a number of dishes or just a nice cup of coffee.

3 cups flour
1/3 cup plus 1 Tablespoon sugar
1 tsp salt
1 Tablespoon baking powder
1 teaspoon baking soda
1 and 1/2 half sticks unsalted butter
1 cup buttermilk (or 1 cup milk, minus one tablespoon which is replaced by 1 Tbsp vinegar and left to sit 10 minutes)

Preheat oven to 400 F.  Combine the dry ingredients in a bowl and cut in the cutter using a pastry cutter, a knife and fork or your fingers until it it is a course meal.  Add buttermilk and still just until combined.

Transfer dough to a floured board and divide into 2 parts.. Roll each to a round  (OK, I got lazy and mine was sort of oblong) about an inch thick. Cut each piece of dough into rough wedges and place slightly separated on a greased baking sheet. Bake for 15--18 minutes minutes, or until lightly browned. Serve warm with fresh butter.  It was great  with a morning scramble of eggs, cream, jalepenos, caramalized onions and Mexican blend cheese..

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