Scones

baked

Jan 1, 2021

Prep time: 45 min.

Cook time: 90 min.

Servings: 8

Ingredients

Flour, 2 cups plus extra to flour work surface
Sugar, 2 tbs for savory or 1/2 cup for sweet
Salt, 1/2 tsp.
Baking powder, 1 tbs.
Butter, 1/2 cup grated
Buttermilk, 1/2 cup
Egg, 1 large
Mix ins, 1-1 1/2 cups

For sweet lemon scones

Vanilla extract, 1 1/2 tsp.
Lemon, juice from half lemon

For savory cheese and jalapeno scones

Cheese, 1 cup shredded (Cabot New York Extra Sharp Cheddar)
Jalapeno peppers, 1/4 cup chopped

Equipment

Large mixing bowl
Small mixing bowl
Sifter
Measuring cups + spoons
Grater
Plastic wrap
Cookie sheet
Parchment paper

Prep

Grate frozen butter
Grate cheese, for savory
Chop jalapeno peppers, for savory

Instructions

Sift dry ingredients into large mixing bowl and mix: flour, sugar, salt, and baking powder.
Mix wet ingredients in small mixing bowl: buttermilk and egg.
Mix in grated frozen butter to dry ingredients.
Mix in wet ingredients.
Add mix ins: vanilla and lemon juice for sweet, cheese and jalapeno for savory.
Mix until well combined.
Flour work surface and shape dough into wedges.
Wrap with plastic and refrigerate for at least 15 minutes.
Line baking sheet with parchment paper.
Bake at 400F for 18-26 minutes.
Cool before serving.