BUTTERMILK SCONES by Marion Cunningham

BUTTERMILK SCONES by Marion Cunningham

For the Scones

3 cups all-purpose flour
1/3 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
6 ounces unsalted butter, cut into small pieces
1 cup buttermilk

For the Topping

1 tablespoon grated orange or lemon zest
2 ounces unsalted butter, melted, for brushing
1/4 cup sugar
4 tablespoons jam or jelly (optional)
4 tablespoons diced plump dried fruits, such as currants, raisins, apricots, or figs (optional)

Makes 12 triangular or 24 rolled scones

Position racks to divide oven into thirds and preheat to 425°F. Stir flour, sugar, baking powder, baking soda, and salt together with a fork. Add butter pieces and work it into the dry ingredients until mixture resembles coarse cornmeal. Pour in 1 cup buttermilk and the zest, and mix until ingredients are just moistened. If dough looks dry, add another tablespoon buttermilk. Gather dough into a ball, turn it onto a lightly floured work surface, and knead briefly. Cut dough in half.

To Make Triangular-Shaped Scones, roll one piece of dough into a 1/2-inch-thick circle that is 7 inches across. Brush the dough with half of the melted butter, sprinkle with 2 tablespoons of sugar, and cut the circle into 6 triangles. Place the scones on an ungreased baking sheet and repeat with remaining dough.

To Make Rolled Scones, roll one piece of dough into a 12 inch long and 1/2 inch thick strip. Spread with half of the melted butter and dust with half of the sugar. Either spread the roll with jam or sprinkle it with dried fruits; leave a narrow border on a long edge bare. Roll the strip up from a long side like a jelly roll; pinch seam closed and turn seam side down. Cut the roll in half and cut each piece into six 1-inch-wide roll-ups. Place cut side down on an ungreased baking sheet, leaving a little space between each. Repeat with the remaining dough.
Bake scones 10 minutes or until both tops and bottoms are golden. Transfer to a rack to cool.