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Recipe Detail Page
Herbed Scones
Holiday 2011
To reheat scones preheat oven to 375°F (190°C). Place scones in tin foil and seal. Bake for 7 minutes or until heated through.
3 cups (750 mL) all-purpose flour (spooned into dry measuring cups and levelled off )
1 tbsp (15 mL) baking powder
1 tsp (5 mL) baking soda
2 tbsp (30 mL) sugar
1 1/2 tsp (7 mL) kosher salt
1/4 cup (60 mL) chopped mixed herbs (tarragon, chives, chervil and parsley)
⅔ cup (150 mL) cold unsalted butter, cut into pieces
1 cup (250 mL) well-shaken buttermilk
GLAZE
1 tbsp (15 mL) buttermilk
1 Preheat oven to 400°F (200°C).
2 Sift together flour, baking powder, baking soda, sugar and salt in a large bowl. Stir in herbs. Cut in butter until mixture resembles coarse crumbs. Pour in buttermilk and stir together with your fingers or a fork until ingredients have come together and formed slightly sticky dough. Knead once or twice to bring into a ball.
3 Pat dough on a lightly floured surface and pat or roll dough about 1 inch (2.5 cm) thick.Using a 2.5-inch (6-cm) round cookie cutter, cut dough into biscuits and place in a 9-inch (23-cm) square pan with sides just touching.
4 Glaze biscuits with buttermilk and bake for 17 to 20 minutes or until golden brown on top.
Makes 10 to 12 biscuits
