The Buttermilk Scones recipe from Baking With Julia is a basic template for scones that invites almost limitless additions and variations. There are two shape versions, triangular-shaped and rolled. I decided to make rolled scones, filling them with apricot jam, chopped dates and pecans, as I feared they would be too plain otherwise. In fact, the flavor imparted by the lemon zest and the lovely buttery flaky texture would have been enough.
As I started combining the dry ingredients, I realized that I only had enough flour for half the recipe, resulting in twelve small rolled scones. They’re so easy to whip up however, that it doesn’t really make sense to bake more than you plan to consume the same day.
Dry ingredients are combined, butter cut in, buttermilk and lemon zest stirred in, and the result gathered into a ball of soft lemon flecked dough.
For the rolled scones, the dough is rolled out into a rough rectangle and spread with the chosen filling. I completely missed a step after rolling out the dough: brushing with melted butter and sprinkling with sugar. While additional butter and sugar couldn’t hurt, these scones were fine without.
Rolled into a log and sliced, the scones are ready for ten to twelve minutes in the oven. They really are fast. I dusted them with some Turbinado sugar before baking.
I liked the flavors and textures of the fillings, and they offer so many opportunities for variations, but I think these scones in their basic version could stand on their own. The recipe is on pages 210-211 of Baking With Julia. Links to blog posts about these scones can be found at Tuesdays With Dorie.