Are you craving the warm, crumbly perfection of a freshly baked scone? Forget expensive bakery trips! This recipe, inspired by the renowned Williams Sonoma style, will guide you through making delicious buttermilk scones right in your own kitchen. It’s easier than you think, making it a perfect addition to your repertoire of quick dinner ideas or a delightful weekend treat. This recipe provides a healthy twist on a classic, using wholesome ingredients for a truly delicious and satisfying experience. Get ready to impress yourself and your loved ones with these homemade delights!
Ingredients:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
- 3/4 cup buttermilk
- 1 large egg, lightly beaten
- Optional: 1/4 cup dried cranberries or blueberries, 1/4 cup chopped pecans or walnuts
Instructions:
Step 1: Preparing the Dry Ingredients
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This ensures even distribution of leavening agents for perfectly fluffy scones.
Step 2: Cutting in the Butter
Add the cold, cubed butter to the dry ingredients. Using a pastry blender or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs. Avoid overmixing at this stage; pea-sized pieces of butter are ideal. Cold butter is crucial for creating flaky layers in your scones.
Step 3: Incorporating the Wet Ingredients
In a separate small bowl, whisk together the buttermilk and egg. Gently pour the wet ingredients into the dry ingredients, mixing just until the dough comes together. Do not overmix; a few lumps are okay. Overmixing will result in tough scones.
Step 4: Shaping and Baking the Scones
Turn the dough out onto a lightly floured surface. Gently pat the dough into a 1-inch thick circle. Use a sharp knife or a scone cutter to cut the circle into 8 wedges. Place the scones onto the prepared baking sheet.
Step 5: Egg Wash and Baking
Brush the tops of the scones with the remaining beaten egg for a beautiful golden brown finish. Bake for 12-15 minutes, or until the scones are golden brown and sound hollow when tapped on the bottom.
Step 6: Cooling and Serving
Let the scones cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Serve warm with your favorite jam, clotted cream, or simply enjoy them plain.
Tips for Success:
- Use cold ingredients: Cold butter and buttermilk are key to achieving a tender crumb.
- Don't overmix: Overmixing develops the gluten in the flour, resulting in tough scones.
- Handle the dough gently: Avoid kneading the dough, as this will also lead to tough scones.
- Bake at the correct temperature: A hot oven ensures proper rising and browning.
Variations:
- Savory Scones: Replace the sugar with herbs and cheese for a delicious savory option. Add chopped chives, cheddar cheese, and a sprinkle of black pepper.
- Lemon Poppy Seed Scones: Add the zest of one lemon and 1 tablespoon of poppy seeds to the dry ingredients.
- Cinnamon Sugar Scones: Sprinkle the tops of the scones with a cinnamon-sugar mixture before baking for a warm spice flavor.
Nutritional Information (per scone, approximate):
Calories: Approximately 250 Fat: 12g Protein: 4g Carbohydrates: 30g Fiber: 2g
These Williams Sonoma inspired buttermilk scones are a perfect example of easy recipes that deliver big on flavor and texture. Enjoy the process of homemade cooking and the satisfaction of creating these delicious dishes. They're perfect for breakfast, brunch, or an afternoon tea party. They're also an excellent addition to any picnic basket or a lovely treat to share with friends and family.