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Ingredients
- 4 cups unbleached all-purpose flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 3/4 tsp salt
- 2 cups packed brown sugar
- 1 1/2 cups raisins or currants,optional
- 1 1/2 cups unsalted butter
- 1 1/2 cups buttermilk, cold
- 1 large egg for wash
- 3 tbsp coarse sugar and/or crystallized ginger, optional
Details
Servings 6
Preparation
Step 1
1. sift flour, baking powder, baking soda and salt together in a large bowl.
stir in brown sugar and currants,if using, till they are evenly dispersed
2. cut the butter into quarter-size pieces, and add it to the flour mixture. cut butter in with pastry cutter, 2 forks or your fingers until the mixture has the texture of coarse cornmeal.
3.. stir in buttmilk just until the ingredients gather and form a ball of dough, using more buttermilk, if needed.
4. line sheet pan with parchment paper and lightly dust the work surface with flour. turn the dough out and press it into a disk about 1 inch think and 6 inches in diameter. cut disk into 6 to 8 wedges and place in pan or use a biscuit cutter.
5. enclose the pan in a plastic bag and refrigerate for at least 2 minutes. meanwhile position rack in middle of oven and preheat at 424.
6. remove the dought from the refrigerator. beat the egg thoroughly and brush it on the top of each scone. lightly dust the sugar and/or ginger if desired
7. bake the scones for 10 minutes and the lower tempature to 375 and bake for 10 more minutes and rotate pan for even browning.
8. transfer the scones to a rack and allow them to cool for 10 minutes before serving
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