Yield: 12 scones
3 c. unbleached flour
1/2 c sugar
2-1/2 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
1 stick (4 oz) butter, chilled
1 c. buttermilk
1 tsp extract: orange or almond or vanilla (see variations below)

BASIC RECIPE

  • Preheat oven to 400 degrees.
  • Combine the dry ingredients.
  • Cut the butter into chunks and beat it into the flour mixture. (I use a food processor for these first two steps, turning the mixture out into a bowl for the rest.)
  • Gently add the buttermilk into which one of the extracts has been added (use vanilla for the basic recipe).
  • Turn out onto a lightly floured surface and gently turn and fold (knead) 3-4 times, handling VERY lightly.
  • Pat into a flat circle and cut into 12 wedges. Bake for 12-15 minutes. Serve warm.

VARIATIONS

CRANBERRY SCONES

3/4 cup dried cranberries
3/4 T grated orange peel
1 tsp orange extract
3/4 cup chopped walnuts

glaze for cranberry scones

1 T milk
2 T sugar
dash of cinnamon

RAISIN SCONES

3/4 c raisins
1 tsp vanilla extract

ALMOND SCONES

almond paste
1 tsp almond extract
slivered almonds
After kneading, cut dough in half. Pat flat and spread almond paste over one half. Place second half on top and cut into wedges. Top with almonds, then bake.