Tuesday, March 4, 2014
TWD: Baking with Julia - Buttermilk Scones
This recipe has you make scones two ways. The first is the triangular one you see above. The second is a rolled scone, filled with some sort of jam, fruit or nuts. The recipe makes enough dough for two batches of scones, so I made a batch of each style, triangular and rolled. Why not?
Here is the rolled one:
The recipe itself is really straightforward and demands repeating. It really does!
Now, personally, I liked the wedge shaped scones better than the rolled ones. The dough really doesn't need anything else. However the rolled one was very good, don't get me wrong. And it leaves you with endless options of what to put in the middle. Maybe some dried cherries or apricots, or some fig jam? Or even cocoa nibs or tiny dark chocolate pieces? I am curious to see what my fellow TWD bakers chose. They always come up with brilliant ideas!
These scones are amazingly flaky. And the orange zest really makes the scone, I think. It is a little surprise that dances right across your mouth, just as the buttery, flaky scone is melting. Yum. Can you tell I liked these? These will definitely become a recurring event in my house!
You can find the recipe on pages 210-211 of Baking with Julia. Or, go here. I don't care how you get the recipe, just get it, print it out, and put it on your to-do list. Your morning will thank you.