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 cones have
become the ideal breakfast food, along with muffins and biscotti, to have with
your morning cup of coffee. These scones contains buttermilk, instead of the
usual milk and egg, which makes for a lighter, more bread-like scone. You
can add dried or fresh fruits and peels, nuts, spices, and/or chocolate for
additional flavor. They are baked at a higher than normal oven temperature
which gives them a wonderful golden brown color. And to make the crust
nice and crispy, the just baked scones are dusted with powdered sugar and placed
under the broiler until the sugar melts. As always, scones are at their
best when freshly baked, but they can be stored at room temperature for a few
days or else frozen.
If you
are not familiar with buttermilk it has a nice thick creamy texture with a rich
tangy buttery taste that makes baked goods tender.
Whereas in the past buttermilk was made from the liquid left over after churning butter, it is now
commercially made by adding a bacteria to whole, skim, or low fat milk. You can make your own buttermilk by
adding 1 tablespoon of white distilled vinegar, cider vinegar, or lemon juice to
1 cup of milk. Let stand 5 to 10 minutes before using.
For more information on the history and
making of Scones.
This recipe
was adapted from Sara Foster's The Foster's
Market Cookbook and Ina Garten's The Barefoot Contessa Cookbook.
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