Scones are the yummiest anytime food ever! I have to dedicate this recipe to my dearest friend Sonu, who sits on my kitchen counter and relishes these scones like no one else.
The best scones I have had so far are at the Four Seasons, NY. I have tried so many different recipes to recreate their scones and through a lot of trail and error I think I have come close with this recipe.
Make sure you handle the dough very gently. Dont over mix! The dough should be a little flaky and not very solid.
I personally love plain scones but you are welcome to add fruits to the batter if you wish. If you are adding dry fruits, soak in water before you add them in.
Scones go great with butter, sweetened whipped cream, jams and preserves or berries.
These scones can last for a few days if kept in an airtight container and they also freeze really well.
3 cups flour
1/3 cup sugar
1 teaspoon salt
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup (1 1/2 sticks) unsalted butter
1 cup buttermilk
1/2 cup raisin/ blueberries (optional)
Left over buttermilk for brushing the tops
- Heat oven to 395°F.
- Combine flour, sugar, salt, baking powder and baking soda
- Add butter to the flour mixture and mix with your fingers until just combined.
- I use a food processor with a dough blade to mix the flour and butter. A few pulses really mix it together well and it is so much easier.
- The flour should look like coarse cornmeal at this stage. You should not be able to see big bits of butter – it should all be mixed in very well.
- Add the buttermilk in and add fruits if you wish.
- Fold the mixture very gently till it is just combined. This is the “handle with care step”!
- Soon a flaky dough will be formed.
- Transfer dough to a floured board and divide into 3 parts.
- Roll each dough ball onto a log of about an inch and half of thickness.
- Cut each log into 5-6 wedges and place slightly separated on a greased baking sheet or on parchment paper.
- Brush tops with a little buttermilk and sprinkle some white sugar on top.
- Bake for 12-15 minutes or until lightly browned
- Serve immediately.