Buttery English Scones

Recipe by Dennis Weaver

These are excellent scones. They are very close to the Buttery English Scone Mix that we sell online and in our store.

2/3 cup water
2 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 cup granulated sugar
1/4 teaspoon salt
1/4 cup buttermilk powder
1/2 cup (one stick) cold butter

Preheat the oven to 400 degrees. Grease a large baking sheet.

Carefully measure 2/3 cup very cold water and set it in the freezer compartment to remain cold.

In a large bowl, whisk together the following dry ingredients: flour, baking powder, baking soda, sugar, salt, and buttermilk powder.

Cut the cold butter into chunks. With pastry knife (pastry blender), cut in the butter until only pieces the size of large grains remain.

Form a well in the middle of the dry mixture and add the very cold water. Stir the mixture with a fork until it begins to come together. Pour the dough onto the countertop. Press and knead the dough just until a dough ball is formed.

Pat the dough into a scant 3/4-inch thick slab, either round or rectangular. Use a sharp knife to cut the dough into 16 to 18 pieces. Do not pat the edges but leave them straight as cut. Place the scones on the greased baking sheet.

Bake for 10 to 12 minutes or until the scones start to turn gold on top. Immediately remove them to a wire rack.

Serve the scones while they are still warm.

Recipe and photograph provided courtesy of The Prepared Pantry.