Baking:  Part V
Scones

Scones are a quick bread that originated in Scotland.  Originally, they were made from oat or barley flour, and not leavened.  Scones made from wheat flour were a delicacy reserved for the wealthy or special occasions.  When the dough is baked as one large pastry, it is a bannock; when cut into smaller pieces, they are scones (pronounced so it rhymes with "gone").  The Scottish serve them with butter and honey; the British with clotted cream, raspberry jam, and tea.  They are also delicious with lemon curd.  I like them for breakfast and Sunday brunch.  They are delicious with Clearbrook Farms Preserves.  

Scones and biscuits are made from a dough; muffins are made from a batter.  Scones are sweeter than biscuits, but not as sweet as muffins.  Scones can be made with oats and cornmeal, and flavored with raisins, dried fruits, and dried berries.

Ingredients
1 1/2 cups flour
2 tsp baking powder
1/4 cup sugar
6 tablespoons butter, very cold or frozen
1 egg, beaten
3 - 4 tablespoons buttermilk
1 tablespoon buttermilk for wash

Set rack in middle of oven and heat to 425ºF.  

Combine dry ingredients.  Cut butter into dry ingredients mixing with fork until butter and flour form tiny balls and look like fine corn meal. 

Whisk together egg and 3 tablespoons of buttermilk.  Add liquid ingredients to dry ingredients and fold to form a somewhat dry dough.  Add an extra tablespoon of buttermilk if necessary.

Divide dough into two parts.  Squeeze each part into a ball and, on a cutting board, press each into a 4" disk.  Cut into 4 wedges.  Place on cookie sheet.  Apply buttermilk as a wash.  Bake for 10 to 15 minutes, until firm.