Scones!! Yes we will talk about Scones today and because my blog is vegetarian we will talk about Buttermilk Scones, which can also be called Egg less buttermilk Scones. Scones are basically somewhere in between breads and biscuits, or for the sweeter versions we can say Scones are somewhere in between cakes and cookies. They have a crusty flaky outside with a nice and soft inside. As I already mentioned you can make scones sweet or savory. They give you a lot of possibilities to play around with flavors. Scones are traditionally served with coffee but they are equally good with tea or just by themselves.
The reason I find the scones even more interesting is because the baking time is very less so under an hour you can actually head from thinking about a scone to enjoying scones with coffee. Sounds fun right? Although scones are best enjoyed just out of the oven, you may also lightly toast the leftovers and enjoy with butter or cream cheese. Also another good Idea which I found on a Martha Stewart tv show, is to freeze the dough, i.e cut them in your desired shape and put them on the lined baking sheet cling wrap and freeze it. Next morning when you are ready to have them pop your buttermilk scones in oven and just add a few minutes to your regular baking time to enjoy your oven fresh scones.
Coming to this super uncomplicated recipe, as I said the recipe is very simple yet there are some important things to keep in mind if you want your buttermilk scones to be nice and flaky. The recipe for these herb and garlic buttermilk scones has inspiration from this site along with another book on baking that I am reading now a days. This buttermilk scones recipe is very basic recipe and thus you can play around with different flavors and textures in it.
So coming to the important points while making Buttermilk scones, first the butter has to be chilled, this step ensures that your scones are nice and flaky, second thing you want to ensure is no over kneading or working the dough. Just to give you an example my scones this time were not as flaky as they always are because this time I was in a hurry while making them and I used a rolling pin to shape the dough before cutting it. This caused them to be less flaky. So learn from my trial and errors and make sure to shape the dough with hands before cutting, to enjoy your nice and flaky buttermilk scones.
In the recipe I have added just 1/2 cup of whole wheat flour, because that doesn’t hamper the flavor or texture. I actually tried making these buttermilk scones with 50% whole wheat flour, but the taste and texture was not as good. Another good tip is if you don’t have buttermilk handy (like me) just take cold milk and add 2 tbsp of vinegar to it and there you have it your buttermilk substitute.
- Maida / All purpose flour: 1.5 cups
- Whole wheat flour: 1/2 cup
- Buttermilk : 3/4 cup
- Butter chilled :150 gms or 5 tbsp
- Baking powder:1 Tbsp
- Baking soda:1/4 Tbsp
- Salt :1/4 tsp
- Oregano: 1/4 Tsp
- Fresh Parsley: 2 tbsp
- Mix all the dry ingredients well keeping aside 1 tbsp of fresh chopped parsley.
- Cut butter into small cubes and mix in the flour using fingers. Until the mixture looks like breadcrumbs. Be sure not to over mix we don't want to melt the butter.
- Gently mix in the buttermilk a little at a time to form a sticky and soft dough. Be careful not to overwork the dough.
- Use some dry flour on working space and shape the dough in to a thick round shape with your hands.
- Using a cookie cutter cut scones.
- Place them on a greased baking tray leaving some space in between(they need space to grow :D).
- Decorate by sticking some fresh parsley on top and brush with some milk to help browning.
- Put the in oven preheated at 400 deg for 12-15 minutes or until they are brown at the top. A toothpick inserted should come out clean.
- Serve them with coffee, butter or cream cheese.