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Citrus buttermilk scones with orange pekoe butter
These orange-pekoe butter buttermilk scones let you skip the cup of tea - it's already inside!
SERVES
7
TO
8
Ingredients
- 2 cups all purpose flour, plus extra for dusting
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 3 tablespoon sugar, plus extra for sprinkling
- 1/2 teaspoon salt
- 1/4 cup cold unsalted butter
- 1 1/4 cups cold buttermilk
- 2 teaspoons orange zest
- 1/2 teaspoon vanilla extract
- 1 egg, mixed with 1 tablespoon water to make an egg wash
For the orange pekoe butter:
- 1/2 cup unsalted butter, room temperature
- 1 tablespoon honey
- 1 teaspoon orange zest
- 2 orange pekoe tea bags, cut open
- 1/4 teaspoon salt
Directions
- Line a cookie sheet with Cookina Parchminum and preheat your oven to 425F.
- In a large bowl, combine the flour, baking powder, baking soda, sugar, and salt. Set aside.
- Remove your butter from the fridge and cut it into pats. Quickly combine the cold butter into the flour mixture by rubbing the mixture between your hands until it resembles very course crumbs with some larger hunks of butter scattered throughout.
- Make a well into the centre of the mixture and add in the buttermilk, orange zest, and vanilla. Using a wooden spoon, stir just until the dough comes together.
- Dump the dough out onto a well floured surface, dust the top of the dough with some more flour, and gently press the dough down with the palms of your hands. Fold the dough in half and continue to press and fold four to five more times.
- Divide the dough in half and form into two rough circles. Place the circles of dough, side by side, onto your prepared cookie sheet.
- Cut each circle of dough into eight triangles then brush with the egg wash and sprinkle with some sugar.
- Bake your scones for 20-25 minutes, or until golden brown and springy to the touch.
- Remove from the oven, let cool slightly, serve on your Cookina Parminium, and enjoy with Orange Pekoe Butter (recipe follows).
For the orange pekoe butter:
- In a medium bowl, beat together the butter, honey, orange zest, tea leafs, and salt.
- Serve at room temperature or chilled on warm buttermilk scones
