By Chef Amanda Cushman
Prep time: 35 minutes Cook time: 25 minutes
Makes 1 dozen
These scones were a big hit in my Brunch cooking class. The dough is a bit sticky and fragile. Follow the recipe precisely and you will be rewarded with a buttery, delicious scone. Raisins can be used in place of the blueberries. To make buttermilk simply squeeze one tablespoon of lemon juice into one cup of milk and let it sit for fifteen minutes.
Ingredients
3 cups all purpose flour
1/3 cup sugar
2 1/2 tsp. baking powder
3/4 tsp. salt
1/2 tsp. baking soda
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1 1/2 sticks cold unsalted butter, cut into 1/2 inch pieces
3 Tb. Unsalted softened butter
1 cup buttermilk
1 cup blueberries, rinsed
1/2 cup orange marmalade
Directions
1. Heat the oven to 425 degrees. Line two baking sheets with parchment paper.
2. Combine the dry ingredients in a large bowl. Cut in the cold butter using two knives until the mixture resembles coarse meal. Add the buttermilk and blueberries, stir.
3. Turn out onto a floured work surface and pat into a round shape. Divide dough into 4 pieces and form each piece into a 7-inch round.
3. Combine the softened butter and marmalade in a small bowl.
4. Spread half the marmalade over 2 of the rounds. Set the other 2 rounds on top and press the edges together. Spread the remaining marmalade over the rounds with a spoon. Cut the rounds into 6 wedges and place on baking sheets. Bake in lower third of the oven for 20 to 25 minutes, they should be golden on top.
5. Serve warm or at room temperature.
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