These easy peasy buttery scones are a cinch to mix with a pastry cutter and in the oven in 15 minutes.
Notes:A heavy duty handheld pastry cutter (or dough blender) with blades makes easy work of cutting the butter into the flour. I like OXO brand dough blender, available in kitchen stores and online.
About the Author: Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of the new cookbook One Bowl Baking: Simple From Scratch Recipes for Delicious Desserts (Running Press, October 2013), and available at Barnes & Noble, IndieBound, Powell's, The Book Depository. Watch her culinary stylings on the America's Test Kitchen television show. Follow her Chocoholic, Chicken Dinners, Singapore Stories and Let Them Eat Cake columns on Serious Eats. Follow Yvonne on Twitter as she explores Singapore.
Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!
- Yield:serves 6
- Active time: 15 minutes
- Total time:40 minutes
- 1 3/4 cups (8 3/4 ounces) all-purpose flour
- 1/4 cup (1 3/4 ounces) granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 9 tablespoons (4 1/2 ounces) cold unsalted butter, cut into cubes
- 2 tablespoons lightly packed zest from 2 limes
- 1 large egg
- 5 tablespoons buttermilk
Adjust oven rack to middle position and preheat oven to 375°F. Line baking sheet with parchment paper. Place flour, sugar, baking powder, salt, baking soda, and butter in large bowl. Using a pastry cutter, cut butter into flour until much of the butter is the size of very small peas.
Add lime zest, egg, and buttermilk to the dry ingredients. Stir with a spoon, and then hands until mixture forms a dough (it may feel dry at first but will come together.)
Place dough onto a lightly floured board and pat into a 7-inch disc. Cut into 6 wedges and evenly space on pan. Bake until set and edges are golden, 18 to 22 minutes. Transfer to wire rack to cool.