These Are Mine, But You Can Have Some

I made scones last night. I know it's Lent. Shut up. I didn't want the buttermilk to go bad before I had a chance to use it.

Anyhoo, I took a recipe and changed it enough that I think it's fair to call it my own now. I mimicked the technique for the biscuits I blogged about recently. The scones are the best I've ever made. Ickie loved them.

Watoosa's Scones

2 c flour
1/4 c sugar
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
optional: 1/4 to 1/2 tsp cinnamon
1 stick unsalted butter, cold & cut into pieces
2/3 c buttermilk, plus a bit more if needed
optional: currants or dried cranberries
egg wash: 1 large egg beaten with 1 tbsp milk

Whisk together dry ingredients. Cut butter into dry ingredients with a pastry cutter until butter is the size of small peas. Put flour mixture in fridge to chill for 10 minutes. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.

Add buttermilk to flour mixture, mixing just until moist (drizzle in a bit more if you want moister dough). Turn out onto a well-floured surface, and knead only a few times. Pat into a rectangle; fold over into thirds as you would a letter. Repeat patting and folding twice. Pat or roll into a circle (about 7-8 inches in diameter) and cut into 6 pie pieces.

Brush with egg wash. Sprinkle with granulated sugar. Bake at 400 degrees 15-20 minutes until tops brown. Make some tea. Enjoy scones with jam and cream or just plain, hot out of the oven.