Foster's Scones

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Foster's Scones

4 1/2 cups all-purpose flour

1/2 cup sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 pound (3 sticks) cold unsalted butter, cut into 1/4-inch pieces

1 1/4 cups plus 2 tablespoons buttermilk

Egg wash:

1 large egg, beaten with 2 tablespoons milk

 

 

 

 

 

 

1. Preheat the oven to 400 degrees.

2. Lightly grease 2 baking sheets and set aside.

3. Combine the flour, sugar, baking powder, baking soda, and salt in a large

bowl.

4. Add the butter and cut into the flour mixture using a pastry blender or 2

knives until the mixture resembles coarse meal. (Or use a food processor fitted

with the metal blade to cut the butter into the flour mixture by pulsing 10 to

12 times. Transfer the mixture to a large bowl to continue making the dough.) Do

not overwork the dough.

5. Add 1 1/4 cups of the buttermilk and mix until just combined and the dough

begins to stick together. Add the remaining buttermilk one tablespoon at a time

if the dough is too dry.

6. Turn the dough out onto a lightly floured surface and roll or pat into two

6-inch rounds, about 1 1/2 inches thick. Cut each round in half, then cut each

half into 3 triangles (pie-shaped wedges) and place on the baking sheets. Brush

the tops with the egg wash.

7. Bake 30 to 35 minutes, until golden brown and firm to the touch. Remove from

the oven and serve immediately.

 

Makes 1 dozen scones

 

Source: Foster's Market, Chapel Hill, North Carolina USA

Formatted by Chupa Babi: 06.03.08

 

Mixed-Berry Scones

Depending on the ripeness of the berries, you may need to add 2 to 3 tablespoons

less buttermilk. Add 1 1/2 cups mixed berries (raspberries, blackberries, and/or

blueberries) to the flour-butter mixture just before adding the buttermilk.

 

Chocolate Chip-Espresso Scones

Add 1 cup semisweet chocolate chips to the flour-butter mixture, being careful

not to overwork the dough. Dissolve 1/4 cup instant espresso or coffee into the

buttermilk before adding it to the flour mixuture.

 

Cinnamon-Apple Scones

Add 1 tablespoon ground cinnamon and 2 cups peeled and chopped Granny Smith or

other tart apples to the flour-butter mixture before adding the buttermilk.

After brushing the scones with egg wash, sprinkle the tops with cinnamon sugar

(1/2 cup sugar mixed with 2 tablespoons ground cinnamon).

 

Peanut Butter-Banana Scones

Whisk 2/3 cup peanut butter into the buttermilk. Add 3 chopped bananas

(approximately 2 cups) to the flour-butter mixture just before adding the

buttermilk mixture.

 

Pineapple-Coconut Scones

Add 1 1/2 cups sweetened flaked coconut and 1 cup fresh diced pineapple to the

flour-butter mixture just before adding the buttermilk. Use only one cup

buttermilk.

 

Pumpkin-Apricot Scones

Use only 3/4 cup buttermilk. Add 1 cup canned pumpkin to the buttermilk and

whisk to incorporate. Add 1 1/4 cups chopped dried apricots to the flour mixture

before adding the buttermilk mixture.

 

Some scone recipes call for heavy cream or half-and-half, but we've found that

buttermilk, which is lower in fat, makes a lighter, flakier scone. this is the

most0requested recipe at the Market; we've been making these scones since the

day we opened. These scones are best served warm, right from the oven.

 

 

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