Comfort Food Baking: Scones Edition

We have been making these scones in my house for years and they are always such a treat for anytime of day but they are especially comforting during the winter months… and they make the house smell AMAZING.

Credits : Canadian Living Magazine: June 1991

Scones 1.jpg

INGREDIENTS

2 ¼ Cups All- Purpose Flour
2 tbsp Granulated Sugar
2 ½ tsp Baking Powder
½ tsp Baking Soda
½ tsp Salt
½ Cup Cold Butter, Cubed
½ Cup Currants or Cranberries
1 Cup Buttermilk
1 Egg, Lightly Beaten

Makes : 12 Scones

INSTRUCTIONS

  1. In large bowl, whisk together flour, sugar, baking soda and salt. With a pastry blender, 2 knives or fingertips, cut in the butter until it resembles coarse crumbs. Stir in currants or cranberries.

  2. Add buttermilk to the mixture all at once, stirring with a fork to make soft, slightly sticky dough.

  3. With lightly floured hands. press dough into a ball. On lightly floured surface knead gently 10 times.

  4. Gently pat the dough out into a 3/4 inch (2 cm) thick round.

  5. Using 2 1/2 inch (6 cm) floured cutter cut into rounds. Place on parchment paper–lined baking sheet.

  6. Gather up the remaining scraps and cut more rounds until all the dough has been used up.

  7. Brush the tops of the scones with egg.

  8. Bake in 425°F (220°C) oven until risen, golden and firm to the touch, about 12-15 minutes.

Let Cool & Enjoy.

PRO TIP

You can make many variations of this recipe including the following:

Dried Fruit and Lemon Scones:
Substitute 1/2 Cup (125 mL) of raisins, dried blueberries, dried cranberries, chopped dried cherries apricots or prunes for currants.
Add 2 teaspoons (10 mL) grated lemon rind to dry mixture.

Oat Scones:
Substitute ½ Cup (125 mL) rolled oats (not instant) for ½ Cup (125 mL) of the flour.
Add 1 teaspoon (5mL) cinnamon to dry mixture substitute raisins for currants.

Cheese Scones:
Omit sugar and currants and add 1/4 teaspoon (1 mL) cayenne pepper to flour mixture.
Add 1 Cup (250 mL) shredded old cheddar cheese after butter has been cut in.

What comforting pastries do you enjoy this time of year? How old is the recipe?

I’d love to know - Comment Below.

With Nice Things & Savoring my Scones,

Andrea

LifeAndrea Gaudenzirecipe, bakingComment