Scones from Kari
Delicious and easy scones from scratch. A friend who happens to be the best baker I have ever met gave me this recipe.
Delicious and easy scones from scratch. A friend who happens to be the best baker I have ever met gave me this recipe.
- Carbohydrate 23.9503421453277 g
- Cholesterol 59.445567924677 mg
- Fat 22.6306306873167 g
- Fiber 0.703412513317835 g
- Protein 3.06274931736377 g
- Saturated Fat 14.2116812686006 g
- Serving Size 1 1 Serving (66g)
- Sodium 560.891588307214 mg
- Sugar 23.2469296320098 g
- Trans Fat 1.64860677234098 g
- Calories 309 calories
Step-by-step
- Mix all dry ingredients with fingers.
- Cut in butter with a fork (if you are adding any kind of dried fruit or chocolate chips, this is the time) just until it sticks together (knead a bit if you think it would help...I don't:)
- Divide into two balls.
- Flatten balls with palm of hand--not too thin, think of a scone.
- Divide into six wedges--very simple if you flatten into circle-like objects.
- Bake for 375 degrees for around 15 minutes.
The Critical Fat Distribution
The ingredient list hides the physical state required for success. Ten tablespoons of butter must remain cold before entering the dry mixture. Warm fat melts prematurely and hydrates the flour too soon, yielding tough, bread-like results instead of crumbly layers. Cut the butter into small cubes before incorporating. Use a fork or pastry blender to work the fat into the flour until the mixture resembles coarse cornmeal with pea-sized butter bits remaining intact. These solid pockets melt during baking, creating steam pockets that drive internal rise. If the kitchen exceeds 75 degrees Fahrenheit, chill the cubed butter in the freezer for ten minutes prior to mixing.
Chemical Leavening Balance
Baking powder and baking soda interact directly with the acidity of the buttermilk. Buttermilk introduces lactic acid, which reacts with the alkaline baking soda to produce carbon dioxide gas. This reaction provides immediate lift alongside the secondary chemical leavening provided by the baking powder. Keep the liquid component cold to slow this reaction until the dough enters the 375 degree Fahrenheit oven. Overmixing activates gluten networks, so handle the dough gently just until the flour absorbs the liquid. Bake the shaped wedges on a parchment-lined sheet for fifteen minutes until golden brown.
