Scones and Roses

Photo by E Broughton

Photo by E Broughton

Second breakfast is known and practiced in our house, especially around 10 ‘clock on a lazy weekend morning with the sun shining and the birds singing and the temperature edging toward 60.  Now I’m not talking about healthy, good for you, oatmeal with fruit kind of stuff.  Second breakfast on a morning like this calls for tea or coffee served in your best tea cup, some homemade rose petal jelly, and fresh baked buttermilk scones on the pretty china plate that doesn’t match any of the other dishes.  It all starts with the scones.  The recipe I used is based on a recipe by Marion Cunningham that I saw on Julia Child’s TV show, but of course I had to make a couple of adjustments because I’m like that and I was out of buttermilk.  I think I like my version better but judge for yourself.

Buttermilk Scones

Ingredients:

  •  3 cups all purpose flour
  • 1/3 cup sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 6 ounces unsalted butter, cut into small cubes (1 1/2 sticks of butter)
  • 1 cup of buttermilk (I substituted 3/4 cup plain whole fat yogurt mixed with 1/4 cup milk – allow to sit for 5 minutes before using)

Preparation:

Preheat the oven to 425 degrees.

In a large bowl combine flour, sugar, baking powder, baking soda and salt.

Photo by E Broughton

Photo by E Broughton

 

 

 

 

 

 

 

Add in the butter cubes and using a fork or our fingers, work the butter into the dry mixture until it looks like lumpy sand.  Don’t over work.

 

Photo by E Broughton

Photo by E Broughton

Then add the buttermilk or yogurt/milk mixture.  Stir until thoroughly mixed and turn the dough onto a clean, floured surface.

Photo by E Broughton

Photo by E Broughton

Pat the dough into a 1/2 inch thick circle and cut into triangles.  You could also roll out the dough and use a biscuit cutter to make round scones.

friday 008

Photo by E Broughton

 

 

  Place the scones on an ungreased baking sheet and brush generously with melted butter.

  Sprinkle lightly with sugar.  Bake for 10 minutes or until the scones are lightly golden.

Remove from the oven and allow to cool on a rack.  Before you remove them from the pan, drizzle a glaze (mix powdered sugar and water) over the top and let cool until the glaze firms.

friday 009

Photo by E Broughton

 

Serve on a pretty plate with tea or coffee and homemade rose petal jelly.

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Enjoy!

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