Get home deliveryCustomer Service

Register Now

• Sign In
• E-mail preferences

OxfordPress.com

Pegeen's buttermilk scones

I got this best-ever recipe for scones from Pegeen Laughlin, who was the baker at the Winds a dozen years ago. Even though you can buy scones widely, only few are good. Scones are always best warm, so they are never better than when made at home. Serve them with butter or jam or English Devon cream.

Laughlin's recipe is a good starting place that invites variety, such as additions of cherries and almonds, lemon and raspberries or pecans and pears. We picked her recipe because she made the plumpest scones around.

I like making them in advance, freezing them and baking them fresh for company at breakfast. Just freeze unbaked scones on a cookie sheet; when frozen store in a plastic bag. Bake at the indicated temperature for three to five minutes longer than specified.

They are very large scones. You can easily cut them in half and the recipe will make 24.

Makes 12 large scones

4 cups flour

2/3 cup sugar

1 tablespoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

6 ounces (1 1/2 sticks) chilled butter, cut into pieces*

1 cup buttermilk

2 eggs

1 tablespoon vanilla

1 1/3 cup fruit

sugar for topping

Sift the flour, sugar, baking powder, baking soda and salt together. Cut in the butter by hand, using either two knives or a pastry blender. Leave sizable chunks of butter, at least the size of large peas.

In a large bowl, whisk together the buttermilk, eggs and vanilla.

If adding fruit or nuts, toss them with the dry ingredients. Stir in the liquid mixture just to moisten the dry ingredients. Don't overmix. If the dough seems too dry, add just a few drops more liquid. However, it will be a shaggy mixture.

Flour the work table lightly. Turn the dough onto the board and press the dough into a cohesive mass, folding and turning lightly if necessary. Using floured hands, pat the dough into a rectangle 1/2- to 3/4-inch thick. Cut in half lengthwise, then cut each half in thirds. Cut the 6 squares on the diagonal, forming triangles.

Arrange the triangles on two parchment-covered baking pans and sprinkle with sugar, preferably coarse sugar crystals. Bake in an preheated 375 degree oven for 18 to 20 minutes, rotating the pans on the shelves midway through the baking. Begin checking doneness after 15 minutes.

*Real butter is essential for flavor. Substitutes such as margarine or light butter won't work in these kinds of baked goods. If you're counting fat grams, fix something else

** Possibilities include fresh fruit such as pears and berries, dried fruits such as currants, cranberries and apricots. If using frozen fruit, do not thaw before using. Simply add the fruit to the flour and stir in the liquid buttermilk mixture. If using small fruit, such as currants, add a bit more.