Our Favourite Scones / by Linda Klimack

scones

1¾ cups unbleached all purpose flour*     
2 teaspoons baking powder
½ teaspoon salt
2 tablespoons sugar  
zest of one orange
8 tablespoons cold butter, in pieces       
¾ cup butter milk                           
2 tablespoons turbinado sugar

* You can substitute 1 cup unbleached all purpose flour and 1 cup whole wheat pastry flour.

Makes 8 triangular scones.

  • Preheat oven to 400o F.
  • In the bowl of a mixer combine the flour, baking powder, salt and sugar.
  • Mix in the orange zest. 
  • Add the butter and mix just enough so the butter is in large pieces.
  • Add the buttermilk and run your mixer until the dough starts to pull away from the sides.
  • Remove the dough to a floured surface and form it into a disk about ½ inch thick.
  • Cut the disk into 8 equal wedges and arrange the wedges on a greased baking sheet. A silicone baking sheet is a good alternative to a greased sheet.
  • Brush the tops of the scones with a little extra buttermilk and sprinkle with the turbinado sugar.
  • Bake for 15-20 minutes or until they are dark golden on top.
  • Remove the baking sheet to a cooling rack and let the scones cool slightly. Serve immediately with butter and your favourite jam or marmalade.

As an alternative:

  • Knead in 1 cup of pecans into the dough and brush with maple syrup; or
  • Knead in 1 cup of frozen blueberries or saskatoons into the dough.