I discovered Williams Sonoma through a friend who loves to cook and experiment. Williams Sonoma’s website is amazing and inspiring, the recipes easy to make and always a success.
I found this one while browsing the web for some baking recipe that didn’t involve fresh yeast, as I didn’t have any and had an urge for some baking !. These scones are really delicious, baked with baking powder and best eaten the same morning (it takes 10 minutes to mix the ingredients)…
You will need:
2 cups flour
3 tablespoons sugar
1 tablespoon baking powder
3/4 teaspoon salt
6 tablespoons very cold unsalted butter, cut into chunks
1 cup buttermilk (I used a very liquid yoghurt)
How to make:
Preheat an oven to 400°F/180°C
In a bowl, stir together the flour, sugar, baking powder and salt.
Scatter the butter over the flour mixture. Cut the butter into the flour with a pastry blender or 2 table knives. The mixture is ready when it looks like coarse crumbs with small pieces of butter still visible.
Add the buttermilk and stir gently with the wooden spoon until the mixture starts to clump together.
Sprinkle a work surface with some flour. Dump the shaggy dough onto it and gently press it into a rough, thick oval.
Cut a round out of the dough with a biscuit cutter. Lift the cutter and set the biscuit on a baking sheet. Repeat until all dough is used.
Put the baking sheet in the oven and bake until the biscuits are puffed and brown, 15 to 18 minutes. Let cool for 10 minutes before serving.
Adapted from Williams-Sonoma Kids Baking, by Abigail Johnson Dodge (Oxmoor House, 2003).
Enjoy with butter, fresh jam or some cheddar cheese! and a nice cop of tea…