Buttermilk Scones To Go


My husband decided to take a rare weekend off with his friends and go on a rafting trip to celebrate the engagement of one of his best friends. Having been gone for most of the week, I felt it was the least I could do to send him off with something for his long car ride at 5:45 am. I don’t know how to make coffee. Cakes are too messy. Cornbread is not easy to share. But scones, now those travel well. So I used a recipe from Baking with Julia that I had not used in a long time! The trick to scones is cold butter evenly distributed and not a lot of mixing. Some folks use eggs in their scones which I consider a no-no! Here is my favorite scone recipe from that book:

3 cups flour

1/3 cup sugar

2 1/2 teaspoons baking powder

½ teaspoon baking soda

1 ½ stick cold unsalted butter

1 tablespoon of lemon or orange zest

1 cup buttermilk

Mix dry ingredients and crumble cold butter into small pieces with your hands. Pour in buttermilk. Barely mix and either make a disk and cut triangles or use a biscuit cutter. I added currants this morning and used Meyer lemon zest but I was tempted to use the peaches and raspberries from the farmer’s market! Summer fruits mix in nicely. You can add anything you want to this basic recipe. I cut out the salt but a pinch of it is nice. Bake at 425 degrees until just brown.

-C.