Lori Leckmans Buttermilk Scones Recipes

CLASSIC BUTTERMILK SCONES

Steps:

• Preheat oven to 400F. Lightly grease baking pan (I use 1 large cookie sheet, you may need to use 2 depending on how big your pan is) and set aside.
• In a large bowl, combine 3 cups flour, 1/3 cup sugar, 1 teaspoon salt, 2 1/2 teaspoons baking powder and 1/2 teaspoon baking soda.
• Add the 3/4 cup butter and cut with a pastry cutter or a fork until the mixture looks coarse (you should see pieces of butter/flour "balls" about the size of chickpeas).
• Make a well in the middle and add 1 cup buttermilk. Mix until just combined. Don't over mix. Now is the time to add chocolate chips or other goodies, if using.
• Transfer the dough to a floured surface and divide into 2 equal parts. Lightly knead each into 3/4 inch thick, 6-inch diameter rounds. Cut each round into 8 wedges and place on your prepared baking pans. Space them out evenly, about 2 inches apart.
• Bake for 12-15 minutes or until lightly browned. Each oven is different and they brown pretty quickly so watch the oven (don't leave!).
• Take out of the oven and serve warm.

LORI LECKMAN'S BUTTERMILK SCONES

Steps:

• Preheat oven to 420 degrees.
• Mix flour with baking powder and sugar. Rub butter into the flour until it forms the texture of fine bread crumbs (this can be done in a food processor).
• Beat eggs lightly. Place dry mixture in a mixing bowl and form a well in the center. Pour all but 2 tablespoons of the eggs and 1/4 pint of buttermilk into the well. Add the raisins and mix thoroughly, adding more buttermilk if needed to form a sticky but homogenous dough that can be kneaded lightly on a floured board.
• Knead dough lightly on a floured board, and roll out into a rectangular shape, approximately one-inch thick. Cut dough into roughly two-inch squares. Place squares on a well-greased baking sheet. Brush with remaining eggs and bake for 20 to 30 minutes, or until scones have puffed and are golden.