Scent elicits memories in the strongest way.
Sometimes all it takes is a split-second whiff of a stranger’s cologne as he passes by, for memories of a past lover to start flooding through your mind, if only briefly. Walking down the street as barbeque season flares up can inspire vivid, bright memories of party-filled summers past.
And stepping into a kitchen to be engrossed in the soft scents of nutmeg and butter can tug at your heartstrings for a kitchen-loving relative.
You’ve read about Shirley before in my first posting of these scones. Shirley used to invite my older brother and me over for the afternoon when I was about four years old. She let us cover the kitchen in flour and get our hands dirty. Baking was never hands-off for us kids.
She also had this cute little dog, who I’m sure I was terrified of at the time because I didn’t start loving dogs until I got one of my own, but that’s beside the point. Standing on chairs to avoid the dog had an added benefit of being tall enough to reach the kitchen counter and stir the scone dough.
I’ve tweaked the recipe slightly to make a smaller batch. Scones are best on day one, and I don’t need a dozen sitting around and getting stale. That being said, you can make the scone dough ahead of time, cut them into their shapes, put them on a baking sheet, and freeze them. You can cook them straight from frozen, and this way you can pull out just the amount you need for breakfast.
These scones are super soft on the inside, and perfectly flaky. The bottoms are slightly crispy, which means they’ll hold up well if you want to toast them on day two. They’re oozing with buttery flavor, but if you want to add an extra swipe of butter when they’re warm straight from the oven, your taste buds will be smiling in delight.
Print Flaky Buttermilk Scones Author: Katy’s Kitchen Prep time: 25 mins Cook time: 15 mins Total time: 40 mins Yield: 6 scones Ingredients
- 2 cups all-purpose flour
- ¼ cup white granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon nutmeg, freshly grated
- 1 egg
- ¾ cup buttermilk
- ¼ cup butter, cold
- Preheat the oven to 400 F.
- In a large mixing bowl, add the flour, sugar, baking powder, baking soda, salt, and nutmeg. Whisk to combine.
- In a small mixing bowl, whisk together the egg and buttermilk. Set aside.
- Cube the cold butter with a knife and add to the mixing bowl with the dry ingredients. Using your hands, combine the butter and the flour until the mixture crumbles and the butter is pea-sized. Pour the wet ingredients into the bowl with the butter and mix with a spoon until the mixture comes together into a shaggy dough.
- On a well-floured surface, dump out the dough. Using well-floured hands, knead the dough about 10-15 times. Roll the dough into a flat rectangle about 1 inch thick.
- Cut the scones into triangles or another desired shape and place on the baking sheet. Bake 15-20 minutes or until golden. Serve warm.
Notes You can make the scone dough ahead of time, cut the dough into shapes, and freeze on a baking sheet. Then, take the baking sheet from the freezer and cook at 400 F for 20 minutes.