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Buttermilk Craisen Scones

16 March 2009


I am not one of those frou-frou people who is obsessed with scones and fancy coffees, but the idea of making my own scones made me feel all Sophisticated and stuff.  So I tried it.  Um….scones don’t have nearly as much sugar as I need in a pastry.  I liked the idea of the scones, but I think I need to try them again with chocolate, maybe Nutella.  Mmmm, yes, definitely Nutella.

At any rate, here’s the recipe if you are one of those frou-frou people who like unsweetened pastries.  Although, if you’d like me honest opinion, I think you could double the sugar and the craisens and slather on some lemon-glaze to make these more palatable.

Buttermilk Craisen Scones

Preheat oven to 425

2 cups flour
1/4 cup sugar
1 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 cold, unsalted butter, cut into little pieces

1/2 cup buttermilk
1 large egg
finely grated zest from one small lemon (about 2 teaspoons)

1/3 cup craisens, chopped fine
heavy cream
sugar for sprinkling

Sift flour, sugar, baking powder, baking soda and salt into bowl. Add butter, toss lightly to coat and place bowl in fridge. In a small bowl whisk together buttermilk, egg and lemon zest. Put this bowl in the fridge too.

Alright, while the flour-butter and buttermilk-lemon is cooling down, you have some tasks to do. Measure and chop the craisens; set aside. Line baking sheet with parchment paper, lightly dust counter-top with flour. Put a bit of cream in a bowl with a pastry brush.

Remove bowls from fridge, cut butter into flour with a pastry blender, or just squish it all together until it’s crumbly. Mix in the craisens. Dump in the buttermilk and stir until the mixture clumps together. Dump dough onto your floured countertop, knead together into a ball and then pat into a circle, about a 1/2 inch thick.

Cut into 8 slices, put scones on lined baking sheet. Brush with cream and sprinkle with sugar. Bake for 13-15 minutes until lightly browned, let cool.

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