Scones

Notes on making the best scones:

• Block or solid plant-based butter is needed for dairy-free, & freeze for 5-10 minutes before mixing. A food processor takes the work out of it or rub with fingers.

• The key is creating buttermilk with the addition of vinegar, no matter the milk choice. Do not skip this ingredient. (Soy & Oat milk work great.)

• There’s no folding or lamination here, just handle as little as possible. The mix is wet but creates a tender crumb when baked.

One full pack makes 9-12 scones

Recipe for 2 cups flour, makes 6-8 scones

Ingredients: Sweet scones

280 g or 2 cups Gusto Pastry flour 

1 Tbsp baking powder 

1/2 tsp baking soda* (optional but gives a nice rise & taste)

1/3 cup sugar 

1/2 cup (114 g) cold salted butter, finely cubed

2/3 cup milk plus 2 tbsp

1 Tbsp vinegar, white or apple cider vinegar 

Directions:

1. Preheat oven to 400 F

2. Make the buttermilk by adding vinegar to the milk and allow to sit for a few minutes.

3. In a medium mixing bowl, combine flour, baking powder, baking soda if using, & sugar.

4. Add the butter & rub the small cubes into the flour mix until crumbly & sandy. (You can also use a food processor to carefully blend the butter only, but finish adding liquid by hand.) 

5. Using a fork add all the buttermilk at once to the flour. Stir to combine. 

6. Turn the dough onto a sheet of lightly floured parchment. Pat with floured hands into a 8 or 9” disk.

7. You can bake at once or refrigerate overnight or freeze for 1 month to be baked from frozen. NOTE chilling or freezing for 15 minutes make for a cleaner cut.

8. Slice chilled scone round in 8. Brush with milk & top with sugar. 

9. Bake in the center of the oven for 15-18 minutes until golden brown.