Coffeehouse Scones Tested Recipe & Video

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I have called these scones, Coffeehouse Scones, because they are similar to what coffee shops and bakeries sell. But a better name may be Buttermilk Scones as buttermilk is used to bind all the ingredients together. This is a really nice tasting scone with a crisp outer crust and a soft, almost bread-like texture. They are delicious plain, or you can serve them with butter and jam, clotted cream and jam, or even lemon curd and clotted cream or whipped cream. In the summer I also like to use them to make Strawberry Shortcake. 

When you make scones do not over mix the dough, as this will result in a tough scone. That is why I prefer to make them by hand. But you can mix part of the dough in your food processor. The dry ingredients can be mixed together in the food processor and then you can add the cold butter and pulse just until you have coarse crumbs. Then transfer the mixture to a large bowl and add the buttermilk. Make sure to have your butter cold and I like to cut it into small cubes as this makes it much easier to blend it into the flour mixture. Now, you can add 1/2 cup (120 ml) of dried fruit (raisins, currants, dried cranberries or cherries) or chopped nuts or even chocolate chips to the dough. Once the dough is made, transfer it to a lightly floured surface, knead it a few times to get a smooth dough, and pat or roll into a 7 inch (18 cm) round. Then you can either cut the dough into rounds (with a cookie cutter) or wedges. Lightly brush the tops of the scones with a little milk or cream to help with browning. These scones are baked at a fairly high temperature which produces that wonderful crisp golden brown crust. As always, scones are at their best served warm from the oven, however they can be covered and stored at room temperature for a few days or else frozen.

If you are not familiar with buttermilk it has a nice thick creamy texture with a rich tangy buttery taste that makes baked goods tender. Whereas in the past buttermilk was made from the liquid left over after churning butter, it is now commercially made by adding a bacteria to whole, skim, or low fat milk. You can make your own buttermilk by adding 3/4 tablespoon of white distilled vinegar, cider vinegar, or lemon juice to 3/4 cup (180 ml) of whole or reduced fat milk. Let stand at room temperature for about 10 minutes before using. Another option is to use buttermilk powder which can be found in some grocery stores or in specialty food stores.