A scone is a quick bread, but it is unclear of true origin—be it from the Scots, Brits, or Germans. I like the word scone as it may have derived from the Gaelic term "sgonn," meaning a shapeless mass or large mouthful. Although some are hexagonal, scones are usually round in shape, as this shape provides for space efficiency while baking. Other forms include triangles and squares.
Why Buttermilk? Using Buttermilk instead of cream makes for a lighter, more bread-like scone. The scones are baked at a higher oven temperature, which produces a darker, crispier crust. Using Buttermilk will also result in a more tender, creamy texture with a rich buttery taste and a bit of tang, somewhat similar to a good Greek yogurt. TIP: Not to worry if you are just plum out of Buttermilk; regular milk + vinegar will provide the same results.
Start with the best ingredients, and the results will provide tastier, better results—specifically, use good quality flour. Easily prepared, baked, and enjoyed in under an hour—have a good cup of hot tea and jam with my Irish Scones.
Buttermilk Raisin Scones
Makes 8 scones in a 9-inch round pan
chefgeorgehirsch.com | George Hirsch Lifestyle
2 1/2 cups all-purpose flour
1 1/4 teaspoon baking powder
1/2 cup (1 stick) very cold sweet butter, cut into small pieces
1/4 cup plus 2 Tablespoons pure cane granulated sugar
1/2 teaspoon salt
2 eggs, beaten
1/2 cup milk, *made into buttermilk
1 1/2 teaspoons vanilla
1 cup raisins, **plumped
1/4 teaspoon white vinegar for making milk into buttermilk
*Add white vinegar to milk to make the buttermilk. Allow to sit for 5 minutes to sour.
Preheat oven to 375 degrees F.
Mix flour, baking powder, and salt in a large bowl. Add cold butter to the flour and blend in by hand until the butter resembles fine crumbs. Add granulated sugar and mix it into the flour.
Combine beaten egg, vanilla, and milk. Add milk mixture to flour mixture, toss in plumped raisins, and mix by hand until a dough forms. It will take about one minute of kneading until the flour is absorbed. Turn the scone dough onto a floured surface. Form in the shape of a ball; do not over-knead. With a rolling pin, flatten out the dough to one inch thick.
Place the round scone dough into a 9-inch cake pan. With a bench scraper or knife, cut through the dough four times, dividing it into eight equal pieces. Immediately bake for about 16-18 minutes until the dough sounds hollow, a sign it is fully baked.
Serve warm with jam and clotted whipped cream.
**To plump raisins, add 2 tablespoons of water and heat in the microwave for 30 seconds.
