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Categories:Viewed: 36 - Published at: 3 years ago
Ingredients
- 4 1/4 cups (17.6 ounces, or 500 grams) flour
- 2 1/2 tablespoons (1.05 ounces, or 30 grams) baking powder
- 1/4 teaspoon plus 1/8 teaspoon (.08 ounce, or 2.5 grams) salt
- 1/4 cup plus 3 tablespoons (3.17 ounces, or 90 grams) sugar
- 6 tablespoons (2.9 ounces, or 82.5 grams) butter, cut into 1/2-inch pieces
- 2 extra-large eggs (3.9 ounces, or 107.5 grams), lightly beaten
- 1/2 cup plus 3 tablespoons (5.5 ounces, or 160 grams) buttermilk
- Prepared egg wash (1 to 2 eggs beaten with a tablespoon of water)
- 3/4 cup plus 2 tablespoons (4.4 ounces, or 125 grams) dried fruit, such as sultanas, raisins, currants or diced candied orange or lemon peels
Method
- 1. Heat the oven to 375 degrees. In a large bowl, whisk together the flour, baking powder, salt and sugar. Cut in the butter to give the mixture a sandy texture.
- 2. Pour over the eggs and buttermilk, and stir until incorporated; the dough will be crumbly and look dry. Continue to stir or knead it to form a cohesive dough.
- 3. Add the dried fruit, kneading it in the bowl to evenly incorporate it into the dough.
- 4. On a lightly floured surface, roll out the dough three-fourths-inch thick. Cut the dough into rounds using a small circular cutter (about 11/4 inches in diameter).
- 5. Place the scones on parchment-lined baking sheets, spacing them about 11/2 inches apart. Brush the tops of the scones with the prepared egg wash once as they are arranged on the sheets, then once more before they go in the oven.
- 6. Bake the scones, 1 sheet at a time, until puffed and golden brown, about 18 minutes. Rotate the sheets halfway through baking for even coloring.
- Each of 24 scones: 146 calories; 4 grams protein; 25 grams carbohydrates; 1 gram fiber; 4 grams fat; 2 grams saturated fat; 37 mg cholesterol; 7 grams sugar; 209 mg sodium.
