I turn out a batch of buttermilk scones at least every other week. The recipe is easy-breezy, and produces a tender, buttery, sweet biscuit. See prior post the Perfect Scone for the recipe for Mean's Buttermilk Scones. My shaping technique is unconventional:
1. Line a round cake pan with plastic wrap. Pat dough into pan and cover with another sheet of plastic wrap. Refrigerate a couple of hours or overnight.
2. When thoroughly chilled, remove the dough disk from the pan and place on cutting board. Remove the top layer of plastic wrap and cut the dough circle into 8 wedges.
3. Place wedges on Silpat-lined baking sheet. Brush with cream and top with demerara sugar.
4. Enjoy warm, buttery and sweet homebaked buttermilk scones.
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ReplyDeleteWell, thank goodness! Lucy, your timing is impeccable. I'm in the mood for the unbeatable trifecta of butter, flour, and sugar. I was looking up your scone recipe and found this! Fate? Kismet? Now with recipe and helpful photos in hand, and if Bob is indeed my uncle, I'll turn out a respectable batch. Thanks!
ReplyDeleteYou had me at "produces a tender, buttery, sweet biscuit. Love your blog, your unique way of expressing your passion for writing, cooking and humor. And, I just love you Lucy.
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