Ingredients:
2 (6 oz.) packages all-purpose flour
2.5 oz granulated sugar
1 orange, zested
1 lemon, zested
2 tsp. baking powder
2 tsp. baking soda
pinch salt
2 sticks cold unsalted butter
1 c. plus 2 Tbsp. buttermilk
2 eggs
1 Tbsp. vanilla extract, preferably pure
Procedure:
1. Combine all dry ingredients including zest. Cut butter into 1/2 inch cubes and add to dry ingredients.
2. In a mixer with a paddle attachment cut butter until it is pea-sized. Add all buttermilk, eggs and vanilla. Mix until just combined.
3. Turn out onto a floured surface, roll to desired thickness and cut into desired shapes such as triangles (Cook’s note: You can do any shape you like. Also, the zest can be omitted and nuts, dried fruit like cranberries, cherries or currants can be added.)
4. Let scones rest for 20 minutes in the freezer or until needed. They keep well in the freezer for a couple weeks if stored properly.
5. Before baking at 350° for 12-15 minutes, egg wash scones and sprinkle with sugar such as turbinado or any sanding sugar.
Recipe Type: Authentic2 (6 oz.) packages all-purpose flour
2.5 oz granulated sugar
1 orange, zested
1 lemon, zested
2 tsp. baking powder
2 tsp. baking soda
pinch salt
2 sticks cold unsalted butter
1 c. plus 2 Tbsp. buttermilk
2 eggs
1 Tbsp. vanilla extract, preferably pure
Procedure:
1. Combine all dry ingredients including zest. Cut butter into 1/2 inch cubes and add to dry ingredients.
2. In a mixer with a paddle attachment cut butter until it is pea-sized. Add all buttermilk, eggs and vanilla. Mix until just combined.
3. Turn out onto a floured surface, roll to desired thickness and cut into desired shapes such as triangles (Cook’s note: You can do any shape you like. Also, the zest can be omitted and nuts, dried fruit like cranberries, cherries or currants can be added.)
4. Let scones rest for 20 minutes in the freezer or until needed. They keep well in the freezer for a couple weeks if stored properly.
5. Before baking at 350° for 12-15 minutes, egg wash scones and sprinkle with sugar such as turbinado or any sanding sugar.
Recipe Courtesy of Chef Andrew Manchester, Capitol Grille
Recipe Author: Pastry Chef Andrew Manchester
Restaurant: Capitol Grille, 231 6th Ave N, The Hermitage Hotel, Nashville, TN
Source: http://www.capitolgrillenashville.com/pdfs/at_home_tenn_5-10.pdf