Sugar Crusted Butter Scones
Rolling these in sugar makes them pastry-like. These were originally billed as Better-For-The-Mistake Sugar Scones. They came about one day when I forgot to add sugar to the recipe.
4 cups all purpose flour
1/3 cup sugar
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup very cold unsalted butter - cut into chunks
1 1/2 teaspoons pure vanilla
3/4 cup buttermilk (or Saco Buttermilk Blend)
3/4 cup sugar for work surface
Preheat oven to 425 F. Stack two large baking sheets together (one inside the other). Line top sheet with baking parchment.
In a food processor, place flour, sugar, baking powder, baking soda and salt. Process to combine. Add butter in chunks and pulse to cut butter into flour mixture. Do not over-process. Mix until you have a grainy mixture.
Take mixture out and place in a large bowl. Make a well in the center and add egg, vanilla and most of buttermilk. Mix with a fork to make a soft dough, adding more buttermilk as required if mixture seems too dry.
Place the 3/4 cup of sugar on the work surface. Turn mixture out and work with hands to make two disks of dough of equal size (about 8 inches). Turn over the disks once or twice to lightly coat with sugar. Cut into 6 wedges each. Place on baking sheet. Bake about 18 minutes until scones are golden brown.
12 large scones.