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December 11, 2008 / Tony

Craisin Buttermilk Scones


I’m pretty picky about my scones.  I like them a little crusty without being too dry, moist enough to eat alone but dry enough to soak up coffee nicely, sweet but not too sweet and substantial without being tough.  It’s a tough line to tread and this recipe isn’t quite there.  But that doesn’t mean that they aren’t pretty good anyway.  They’re a little too much like biscuits to be perfect but they taste awfully good.  This is a light scone with a pretty tender crumb.  Here’s the recipe: 

Craisin Buttermilk Scones

2 cups all-purpose flour

4 tsp baking powder

3/4 tsp salt

1/3 cup sugar

4 T butter

2 T shortening

3/4 cup buttermilk

1 egg, beaten

Handful of craisins

Heavy cream

Preheat oven to 375 degrees.  Combine flour, baking powder, salt and sugar in a bowl.  Mix buttermilk and egg  in a separate bowl.  Cut the butter and shortening into the flour mixture using your fingertips.  Stir in the buttermilk and egg inot the flour mixture.  Add craisins.  Turn out the dough onto a floured surface.  Knead a few times.  Roll or pat into a round about an inch in thickness.  Cut into 8 slices (like a pie) and place on a parchment paper lined baking sheet.  Brush the top of the scones with heavy cream.  Bake for 15 minutes or until golden brown.

Here’s a couple of pictures:

Unbaked Craisin Scone

Craisin Buttermilk Scone

One Comment

Leave a Comment
  1. corinne / Apr 1 2009 7:11 am

    finally tried these (at ~2 this morning…)
    delicious! thanks!

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