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Preheat oven to
425
degrees F (220 degrees C) and place rack in center of oven. Line a baking sheet
with parchment paper. Set aside.
In a large
bowl, whisk together the flour, sugar, baking soda, and salt. Make a well in the
center of the flour mixture and add most of the buttermilk. Using one
hand, or a wooden spoon, mix (adding more buttermilk if necessary) until you
have a soft, moist dough.
Transfer to a lightly floured surface and
gently
knead the
dough into a 7 - 8 inch (18 - 23 cm) round that is about 1 inch (2.54 cm) thick. Cut this
circle into 6 triangular sections. Place the scones on your prepared
baking sheet and brush the tops with a little extra buttermilk and then dust
with a little extra flour. This
gives the baked scones a wonderful floury brown crust.
Bake
for about 20 minutes or until nicely browned and a toothpick inserted into
the center of a scone comes out clean. Test by tapping the bottom of a scone -
it should sound hollow. Remove from oven. These scones are best
served warm from the oven with a little butter and jam.
Makes 6 large scones.
Sources:
Alexander,
Stephanie. The Cook's Companion. Penguin Group (Australia). London:
2004.
Allen, Darina.
Ballymaloe Seasons. Roberts Rhinehart Publishers. Niwot, Colorado: 1997.
Allen, Myrtle.
Myrtle Allen's Cooking at Ballymaloe House. Stewart, Tabori & Chang.
New York: 1999.
Davidson, Alan.
The Oxford Companion to Food. Oxford University Press. Oxford: 1999.
Laverty, Maura.
Maura Laverty's Cookery Book. Longmans, Green & Co. London: 1946.
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