Today’s Springridge Recipe Share is for the Best-Ever Buttermilk Scones and there are more than a few reasons why. First? They’re delicious. Secondly, they’re delicious. And also, we’re sick of toast by now and these are an easy treat to make for breakfast. If, by chance, you have whipped cream and some sugared berries (fresh or frozen), these make perfect shortcakes. AND they freeze beautifully.
Here is what you’ll need…
3 cups flour
1/3 cup sugar
2 1/2 tsp baking powder
1/2 tsp baking soda
3/4 cup salted butter (OR 3/4 cup unsalted butter plus 1/2 tsp salt), cut into small pieces
1 cup buttermilk (OR 1 cup plain yogurt OR 1 cup milk plus 1 tsp lemon or vinegar)
In the bowl of an electric mixer, stir flour, sugar, baking powder, and baking soda to combine on low speed. Add butter pieces and, on low speed, blend until mixture
resembles coarse oatmeal. Pour in buttermilk (or substitute, see above) and mix just until dough comes together. Turn out dough onto a floured surface and gather into a ball. Cut ball in 1/2. Pat and flatten each half into a disc approximately 6 inches wide. Cut both discs into 6 wedges, transfer all 12 scones to a parchment-lined baking sheet, spacing apart. They’ll bake even more beautifully if you brush the tops with some melted butter or milk. Bake in a preheated 425F oven for 10-11 min or until puffed, set, and golden. .
We love these warm, but to freeze some, let cool completely, wrap well, and freeze. Warm them slightly in a low oven to refresh before serving.