Scones are a typical english bread but originated in scotland, where they are usually shaped like triangles. They have a particular characteristic, which is that they are specially soft on the inside. That´s achieved by a not-kneading technique.
The classic version of this is somewhat sweet and they´re made with flour, butter and rising powder, ideal for tea time. Of course that nowadays there are lots of versions, sweet, salty, that allow you to add practically whatever you want.
This recipe is the most classic and delicious, that way you can add whatever you feel like adding to it.
- 2 C all purpouse flour
- 1/2 tsp salt
- 1/4 C white sugar
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3 oz (90 gr) unsalted butter cold and cut into cubes
- 1 egg small
- 1/3 C buttermilk
- 1/3 C sour cream
Preheat the oven at 375° F.
In a big bowl mix together the flour, salt, sugar, baking powder and baking soda.
Add in the cold butter and mix it with your fingers or using a fork until a sand-like dough forms. This has to be done fast so that the butter keeps cold (this step can also be done using a food processor).
In a small bowl mix the egg, sour cream and buttermilk together. Take two tablespoons of this mixture and set aside to brush later the scones.
Add this mixture to the sand-like mixture and mix with a rubber spatula until is all well incorporated. It is vital to just stir and not knead to get better results.
Place the dough on a floured working surface and roll it out with a pin until it is about 3/4 inch thick.
Cut out circular pieces of about 2 inches diameter and place them on a baking sheet previously greased and floured.
Brush the scones with the egg mixture you had set aside before and then bake at 375°C for 15 min. or until they´re golden brown.