by Dorie Greenspan
Contributing Baker: Marion Cunningham
This recipe is courtesy of Marion Cunningham, author of the famed (revised) Fanny Farmer Cookbook. This was my very first cookbook (over 30 years ago!), and I still refer to it today. I posted on this book back on 2011, when I made her Fluffy Egg Nest - so fun! I love her simple, no-nonsense approach to recipes.
Photo from my 2011 post.
These babies are something you can throw together on the spur of the moment; they are made up of mostly pantry staples: flour, sugar, baking powder, baking soda, and salt; the rest of the ingredients are butter, buttermilk (if don't have buttermilk, you can substitute this for the buttermilk), and citrus zest (I have lemon zest on hand in the freezer, thanks to generous friends whom bestow lovely lemons on me from their trees - and I added some dried cherries to the mix).
In an half-hour (if that), you can have these made from start to finish. They're that easy - there's no excuse not to have fresh scones with your morning coffee, or as the English do, with tea.
The dough appears to be extremely dry when mixing. I was tempted to add some milk, but refrained. As you can see it came together beautifully. I'm thinking, if I were to make these again, and there is a good chance (just so many recipes to make, and so little time!), I may cut the circles into eight pieces rather than six.
The recipe calls to bake the scones for ten to twelve minutes, or until the tops and bottoms are golden in color. As all ovens vary, my scones baked for about fourteen minutes; they could have gone a couple minutes more, for they were not all that golden; but I did not want to over-bake them - knowing how dry scones can be.
I had my doubts as to whether these really were scone-like. I have never had a scone that was not dry, somewhat hard, and crumbly (I thought that is how scones were). These on the other-hand are the exact opposite - soft, moist, and tender, almost biscuit like, with a crunchy crust from the sugar topping (my favorite part). After a little research, I have found that they indeed are supposed to be soft and tender; not like the ones I am used to getting in coffee shops.
These are best the day they are baked. The next day they were still soft, and I thought, the flavor was a bit more enhanced, though the crust does lose its crunchy texture. These tasted fine at room temperature the following day, but heated in the microwave for a sheer five seconds or so, gives them that warm, fresh baked feeling. I think heating them in the oven (I was at work, so the microwave had to suffice) would bring back the crunchy outer layer it loses overnight.
I can't wait to make Starbucks knock-off pumpkin scones next! Our daughter told me about these back (again) 2011! I cannot believe it was that long ago... I was hoping to make them and add them to this post as well; however, I just did not get around to it. :( And there really is no excuse!! Scones are so easy to make!! Good things come to those who wait... right? :)
This recipe is adaptable to many flavors and/or additions. I can't wait to see the results of my fellow bakers - there is always a wide variety of variations to the recipes we make, due to either dietary restrictions, ingredient availability, or just personal preference.
You can see their results as well, by visiting the TWD website and looking for the LYL Link: Buttermilk Scones, or better yet, just click here to be taken there directly.
