soda and salt
2 cups a
ll purpose flour
¼ cup white sugar1 teaspoon baking powder
¼ teaspoon salt¼ teaspoon baking soda
½ cup butter, cold cut into pieces
½ vanilla bean
2/3 cup buttermilk
(2) Preheat oven 375 F yields 12
(3) Cut the vanilla bean lengthwise and with the tip of a knife scrape out the seeds. Mix into the buttermilk and set aside (since the buttermilk is already in a measuring cup I just add the seeds).
(4) Combine flour, sugar, baking powder, baking soda, and salt. I use the table or a large cutting board , you can also use a large bowl or food processor.
(5) Add the butter pieces to the dry ingredients.
Note: On table use a bench scraper, in a bowl use a pastry cutter, in processor use blade and pulse.
And for the true method as my grandmother did, 2 butter knives, one in each hand sliding the blades flat across each other like scissors.
Cut the butter into the dry mixture, by chopping at it and occasionally scoping ingredients back to a pile. or a processor pulse a few times. Continue until you have an even coarse meal.
(6) Make a well in the center and pour in the milk mixture. This can be messy, which is why I use the table , just make one mess and only one thing to clean. Mix the dry into the milk just to combine.
(7) Scrape up and place onto a floured surface, knead the dough 4-5 times to form a log. Roll log out to 18” long and 3” wide. Flatten slightly with hand to approximately ½” thick. Cut alternating the angle making triangles.
(8) Arrange on baking sheet a few inches apart and place in center rack of oven. Bake for 20-25 minutes, until golden brown.
(9) Remove and transfer to cooling rack.
(10) Icing ingredient:
Vanilla Bean Icing
1 cup powdered sugar
¼ cup cream or milk
½ vanilla bean
(11) In a medium bowl add powdered sugar whisk in milk/cream a little at a time until smooth, should be thin and pourable. Cut vanilla bean lengthwise and scrape out the seeds and stir into the icing.
(12) When scones are cool dip the top into the icing and let excess drip off. Place back on rack to dry.
Store in airtight container for up to 5 days. Assuming you can resist.