Buttermilk Scones

Ingredient list

• Buttermilk: use the regular, full-fat type, not low-fat or light. What if you don't have buttermilk? You can buy buttermilk powder and prepare it as you need to. Or make homemade buttermilk that is super easy (see Notes in the recipe card).
• Cream: whipping, heavy, or heavy whipping cream can be used.
• Unsalted butter.
• All-purpose flour.
• Baking powder: is used as leavener to help the scones rise, so make sure it hasn't expired. 
• Salt: I like to use kosher salt when baking. But regular table salt works just fine.
• Sugar.

How to make scones

The mixing of dry ingredients with butter can be made in 2 ways:

• By hand - a bowl where you integrate the cold butter with your hands or with a pastry cutter. This can take a few minutes as the butter needs to be the size of peas and small beans because it will be irregular. 
• Food processor - the butter and dry ingredients are integrated by pulsing a few times. This is way faster and less messy (no hands involved), and the only thing to watch out for is not getting carried away and processing the butter too much. 

Combine dry ingredients in a large bowl and add cold butter pieces.

Work the butter with your hands or a pastry blender until the pieces are the size of small beans. It will be irregular.

Lightly beat the egg in a small bowl and add it with the buttermilk and cream. Mix with a fork or spoon until a few dry spots are left. Don't overmix!

Transfer the shaggy dough to a lightly floured surface. Gather it into a disc, working it as little as possible. It will be irregular, and some spots will be more floury than others.

Use a medium round cookie cutter to make the scones, or a kitchen knife and cut into wedges, like we do with the strawberry scones and orange cranberry scones.

Place them on a cookie sheet lightly dusted with flour. They should not stick after being baked, but if you're more comfortable lightly buttering the sheet or using parchment paper, go ahead.

Vintage Kitchen tip: to get tender and fluffy results, make sure the ingredients are cold, have the oven preheated, and don't overwork the dough. If in doubt, put the scones in the freezer for 15 minutes before baking.

Baking

• Preheated oven: this is non-negotiable. Scones need that first spring the hot oven gives it. If you forgot to turn it on, put the cut scones in the fridge or freezer in the meantime.
• Cold scones: if they are not cold, pop them in the freezer for 10-15 minutes before baking.
• When are they baked? The best way is to open one a little and check that the inside is fully baked.

Freezing scones

Scones freeze like a dream. You can keep a batch in the freezer and bake to order!

Freeze the already cut scones until they are rock solid, and then transfer them to a bag. That way, they will be covered and occupy much less space in your freezer. 

When you crave warm, fluffy scones, bake them directly from the freezer in a 375°F/190°C oven. 

Coatings and glazes 

I like them plain; they turn out with a matte floury finish that I love. But I think most people prefer a shiny coating before going into the oven and/or a glaze after they come out. So here are some ideas:

• Brush them with milk/egg and sprinkle them with sugar for a sweeter and crunchier version
• Brush them with water, and sprinkle with grated parmesan or sesame seeds to make them savory. Eat the latter with ham and cheese, a savory mini version of shortcake.
• Brush them with egg wash (an egg, lightly beaten with a tablespoon of water) for a more golden finish.
• Powdered sugar glaze is my favorite. It consists of powdered sugar and your liquid of choice: citrus juice, milk, water, liquor, fresh fruit juice such as raspberry, honey, syrups, or even olive oil.

I used the lemon juice version because it's my favorite; a little zing on a perfectly plain scone.

Kitchen notes

• Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
• Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust. 
• Very cold ingredients. I’m not kidding when I say frozen butter, at least very cold. And don’t take the cream half an hour before you start mixing the scones. Butter, cream, and milk belong in the fridge until you need to scatter and pour them.
• Don't work the dough much. It should come together but still have floury patches. You don’t need to work it until it’s smooth, like a pie dough. It is an uneven dough with dry spots, and that’s good for flakiness later.
• A rather high oven. They need that extra heat (and baking powder) to rise however they can despite all that butter and cream. And if by any chance you forgot to turn the oven on before you start mixing, please don’t leave the baking sheet with the cut scones waiting on the counter. Put them in the fridge or freezer for the ten or fifteen minutes it takes for the oven to reach its temperature.
• Add-ins: you can add citrus zest, seeds (lemon and poppy seed always work), vanilla extract, ground spices such as cardamom or cinnamon, mini chocolate chips, cranberries or raisins, or a tablespoon of minced herbs for a savory touch. Don't go crazy, just a ¼ cup or so of dried fruit or nuts, and ½ a teaspoon of extracts or spices. This is not a large recipe.
• Serving: warm with butter and honey or jam never fails. You can eat them plain with a cup of coffee or tea or use them for sandwiches.