Scones: Preheat oven to
degrees F (220 degrees C) and place rack in center of oven. Line a baking
sheet with parchment paper.
In a large
bowl, whisk together the flour, sugar, baking soda, and salt. Make a well in the
center of the flour mixture and add most of the buttermilk. Using one
hand, or a wooden spoon, mix (adding more buttermilk if necessary) until you
have a soft, moist dough.
Transfer the dough to a lightly floured surface and
dough into a 7 - 8 inch (18 - 23 cm) round. Cut this
circle into 6 triangular sections. Place the scones on your prepared
baking sheet and brush the tops with a little extra buttermilk and then dust
with a little flour. This
gives the baked scones a wonderful floury brown crust.
for about 20 minutes or until nicely browned and a toothpick inserted into
the center of a scone comes out clean. Test by tapping the bottom of a scone -
it should sound hollow. Remove from oven and place on a wire rack. These scones are best
served warm from the oven with a little butter and jam.
Makes 6 large scones.
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Stephanie. The Cook's Companion. Penguin Group (Australia). London:
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