They were soft on the inside with a nice crust on the outside. Added buttermilk in these scones helps keep them nice and moist without the need for extra butter!
But, I always though that scones were dry and hard because my first scone was bad. When I went to Starbucks I ordered coffee and scone. It was very dry and rough. So I didn't eat a scone.
But this buttermilk scone makes me happy even to think of it! Also, I love the smell of this buttery scone.
Ingredients
2 C all purpose flour
2 t baking powder
1/4 t baking soda
3 T sugar
1/4 t salt
1 stick unsalted butter
1/2 C low fat buttermilk
1/3 C nuts
1 egg
1 T milk
Directions
Preheat oven to 425.
Mix flour, baking soda, baking powder, sugar and salt.
Cut butter into flour mixture with a pastry cutter or rub it with your fingers, until mixture has the texture of coarse meal.
Whisk together buttermilk (you can substitute 1/2 cup plain yogurt whisked with 2 tablespoons milk) and egg.
Drizzle over flour mixture until mixture looks like coarse crumbs and add nuts.
On surface lightly sprinkled with flour, knead mixture 5 to 7 times to form dough.
On cookie sheet, pat dough into 10-inch round and cut round into 8 wedges, separate slightly.
Brush milk on each wedge and bake for 13-15 minutes.
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