I’ve been searching for the perfect scone recipe.  The one that is simple, an everyday scone that can be eaten plain and with jam and cream, one that is not too sweet and rich, and yet not just flour and water.  I finally found one that is good for me, the buttermilk scone, crispy on the outside and fluffy and flaky in the middle. 

I have been baking scones for some time with varying degrees of success.  I remember my nephew asking one time when he was young, “Is this another one of your stone cookies?”  Well this recipe does not produce stone cookies, but scones.  It’s easy to see how he could think we were all eating something called stone cookies, because here in America scone rhymes with stone, but in Britain for many people scone rhythms with gone.  So, in Britain his joke would not have gone over so well.

I’m glad to share with you this recipe for Buttermilk Scones, just add jam and clotted cream, and, of course, tea and you will have the simple, yet elegant, delicious cream tea (aka Devonshire tea),

2 cups all purpose flour

1/3 cup granulated sugar

1-1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 stick of butter

1/2 cup buttermilk

1 large egg

2/3 cup raisins or currants (optional)

Preheat oven to 400° F

In a large bowl stir together the flour, sugar, baking powder, baking soda, and salt. Cut the butter into ½ inch squares and then cut into the flour mixture with a pastry blender or two knives used in scissors fashion until the mixture resembles coarse crumbles.  In a small bowl combine the buttermilk and egg, mix together.  Pour into the flour mixture and stir to combine.  Stir in raisins or currants if desired.

Divide dough in half and pat each half into a domed round about 3/4 to 1 inch thick in the middle and tapering off to the edges. Place on a baking sheet lined with parchment paper. Cut each round into four pieces with a serrated knife.

Bake for 18 to 20 minutes, until the scones are lightly browned and a toothpick inserted into the center comes out clean.

Remove from the baking sheet and place on a wire rack.  Wait 5 minutes.  Now they are ready to eat.

This is based on the Buttermilk Scones recipe in Simply Scones by Leslie Weiner and Barbara Albright.  The original recipe uses only 6 T of butter and this recipe uses a stick of butter (8 T).  Also, the original recipe uses 1-1/2 tsp vanilla and I omitted the vanilla.  The original recipe says to pat out one 8-inch circle and cut into 8 pieces.  You may want to try the recipe without my changes.