The scones from this recipe have been on the menu at Lowell’s since we opened. A classic breakfast staple, we like to serve them with seasonal preserves, fresh fruit, and whipped cream. Our scones are always sweet, but feel free to add cheese or herbs to make a savory scone, just leave out the sugar.
Scones are a versatile breakfast treat and the dough can even be shaped and frozen for later use; this recipe makes a double batch for that very purpose. The key to a light, flaky pastry is in how gently you work the dough. In this case, less is much more, so take heed and resist the urge to work your scone dough into a heavy mass that will only weigh you down. From fruit to herbs to chocolate to cheese, scones wear many different hats so feel free to play around with different seasonal ingredients.
(Note: for baking, we use weight measurements since it’s much more accurate than volume measurements. If you don’t already have one, consider purchasing a small kitchen scale. It’s an invaluable tool and will take your baking to the next level!)
Yield: 16 scones
1 lb. ‘00’ Flour
14 oz. whole wheat pastry flour
7 oz. sugar, plus 1 Tbl. for dusting (only add sugar if you are making a sweet scone)
3 Tbl. baking powder
½ tsp. salt
12 oz. chilled butter, chopped into cubes
2 cups nuts, fruit, or savory ingredients of choice
16 oz. buttermilk (1 oz. reserved for brushing)
Preheat oven to 350 degrees. In a food processer combine flours, sugar (optional), baking powder and salt. Add butter and pulse until the butter pieces are about the size of peas. Add your ingredients of choice and pulse gently to combine.
Transfer to a bowl and add the buttermilk, gently mixing until a dough forms (gently!).
Turn dough out onto lightly floured table and shape into two round discs, 1.5″-2″ high. Cut one disc into eight slices and place on a lined sheet tray. Brush scones with buttermilk (dust with sugar if making a sweet scone). Bake for 10 minutes, rotate tray, and bake for another 10 minutes until scones just begin to color and feel slightly firm to the touch.
Wrap the second disc in plastic, label, and refrigerate/freeze for a later date. Scone dough will last up to a week in the fridge and a month in the freezer.