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Preheat oven to 400 degrees F (200 degrees C) and place rack in middle of oven.
Stack two baking sheets together and line the top baking sheet with parchment
paper. (This prevents the bottoms of the scones from over browning during
baking.)
In a large
bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Cut the butter
into small pieces and blend into the flour mixture with a pastry blender or two
knives. The mixture should look like coarse crumbs. In a small
measuring cup combine the buttermilk and vanilla extract. Add the
buttermilk
mixture to the
flour mixture (adding more buttermilk if necessary) and stir just until the dough comes together. Do not
over mix the
dough.
Transfer to a lightly floured surface and
knead
dough gently four or five times and then pat the dough into a circle
that is about 7 inches (18 cm) round and about 11/2 inches (3.75 cm) thick. Cut this
circle in half, then cut each half into 4 pie-shaped wedges (triangles).
Place the scones on the baking sheet. In the middle of each scone make an
small indentation, about 3/4 inch (2 cm) in diameter (with your finger or the end of a floured wooden spoon) for the preserves. Make an egg wash of one well-beaten egg
mixed with 1
tablespoon milk and brush the tops of the scones with this mixture. Fill each indentation with
about 1/2 teaspoon jam or preserves.
Bake
for about 18 - 20 minutes or until golden brown and a toothpick inserted in the
middle comes out clean. Remove from oven and then turn your broiler
on high. Sift confectioners (powdered or icing) sugar heavily over the
tops of the scones and place them under the broiler. Broil for just a few
seconds, turning the pan as necessary, until the sugar has melted and turns
golden brown. Make sure to watch the scones carefully as the sugar will
burn very quickly. Transfer to a wire rack to cool.
Makes 8
scones.
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