Brown Sugar Scones
A recipe I found in my catalogue from King Arthur Flour. The recipes states "This traditional British scone is an ideal tea-time treat when served with clotted cream or butter and jam. It states to use their White Whole Wheat Flour, but I just use All purpose flour. I made the walnuts and raisins optional, depending on your families tastes."
Ingredients
15 serv.- flour↗1 1⁄2 cups
- cake flour↗1 cup
- baking powder↗1 1⁄2 teaspoons
- baking soda↗1⁄2 teaspoon
- salt↗1⁄2 teaspoon
- dark brown sugar↗1⁄4 cup
- cinnamon↗1 tablespoon
- cold unsalted butter, cut into 1/2 " cubes↗1⁄2 cup
- chopped walnuts (optional)1⁄2 cup
- golden raisin (optional)↗3⁄4 cup
- cold buttermilk↗3⁄4 cup
- half-and-half or heavy cream, for brushing↗
- sparkling white sugar (for sprinkling on top)↗
Step-by-step instructions
- 1
Preheat oven to 400. Combine the flours, baking powder, baking soda, salt, sugar, and cinnamon. Work in butter until small clumps form.
- 2
Add walnuts, and raisins and toss to incorporate.
- 3
Pour the buttermilk into the center of the mixture and stir until dough is just cohesive.
- 4
Turn the dough out onto a lightly floured surface and bring together into a ball. Roll or pat the dough to a 1” thickness. Cut rounds using a 2” round biscuit cutter and transfer to parchment lined baking sheet.
- 5
Or, pat into a square and cut square scones.
- 6
Freeze for 15 minutes.
- 7
Brush scones with cream, and sprinkle with sugar.
- 8
Bake until they begin to brown, 20 to 22 minutes. Remove from the oven and cool on a rack.
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