Recipe: Buttermilk Scones (with currants or chocolate chips)

BUTTERMILK SCONES

3 cups all-purpose flour
1/2 cup plus 2 tablespoons sugar, divided use
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 cup buttermilk
2 teaspoons vanilla extract
1/3 cup currants or mini chocolate chips

Position a rack in the center of the oven and preheat the oven to 425 degrees F.

Combine the flour, 1/2 cup sugar, baking powder, baking soda, and salt and sift them together into a large bowl. Set aside.

Cut the butter into tablespoon-sized pieces and add the flour mixture. Using a pastry blender or your fingertips, cut the butter into the dry ingredients until the mixture is the size of small bread crumbs. Set aside.

Stir the buttermilk and vanilla together, then add all at once to the dry ingredients. Stir in the mixture briskly with a fork just until a sticky, shaggy dough forms. Stir in the chocolate chips.

This is quite a soft dough, so flour your work surface generously and turn the dough out onto it. Flour your hands and knead the dough gently about a dozen times.

Divide the dough in half, then, flouring your work surface and your hands as needed to keep the dough from sticking, pat each half into a circle about 8 inches across and 1/2 inch thick. Sprinkle each circle with 1 tablespoon of sugar and, using the flat of your hand, press the sugar gently into the surface of the dough.

With a long, sharp knife, cut each round into 8 wedges. Transfer the wedges to a large ungreased baking sheet, placing them about 1/2 inch apart.

Bake until the scones are light brown and puffy, 15 to 18 minutes. Remove from the oven and cool about 5 minutes on the baking sheet.

Serve the scones warm.

Baker's Note:
Expect a very soft, sticky dough. Add enough flour to the work surface and your hands to keep the dough from sticking.

Makes 16 scones
Adapted from source: The Baker's Dozen Cookbook