Why mess with a good thing? Tartine Bakery’s buttermilk scone, a recipe I have made 1000 times, is about as perfect as it gets: it produces a tender and buttery scone, perfectly sweet and nicely salted with an irresistible sugar-topped crust. For years, I have made these scones as directed in the Tartine Bakery cookbook, studded either with currants or blueberries. This year, I used the same formula but swapped in fresh cranberries for the fruit and orange zest for the lemon. A sprinkling of Swedish pearl sugar just before popping them in the oven made for a festive finish. The result? So pretty! So delicious! So festive! But can I confess? As visually appealing as the pearl sugar is, it is not, if I’m being honest, as tasty as other sugars, turbinado in particular, which makes for an especially tasty and crunchy crust.
7 Tips for Scone Success
Other Festive Recipes to Make Right Now
Nearly every Christmas Eve I make Balthazar’s Moules Marinière and this watermelon radish, orange and goat cheese salad. Of course, there always is bread. When we spend Christmas in CT, my stepfather always makes glogg and my mama makes an upside down cranberry cake, the recipe for which I should really share here. Another recipe I love? Sitting by the fire while my dad and brother break out their guitars and while my sister sings to us morning, noon and night. Wishing you a wonderful holiday season, Friends. PS: Cranberry Buttermilk Breakfast Cake. PPS: Blueberry Buttermilk Scones PPS: Currant Scones with Lemon Cream
How to Make Scones: A Step-by-Step Guide
First, prepare your fruit. In this recipe, you’ll pulse a cup of fresh cranberries in the food processor about 10 times or until … … the cranberries are coarsely chopped: Then gather the remaining ingredients: Mix together the dough; then… Turn it out onto a floured work surface and pat it roughly into a 9×5-inch rectangle. It should be about 1.5 inches thick. Cut the dough into rounds or triangles or rectangles — whatever shape you like best. Re-roll the scraps until all of the dough is portioned. Brush the tops with butter and sprinkle with either turbinado sugar or pearl sugar. Bake on a double sheet pan to ensure the bottoms of the scones don’t brown too quickly: Truly: I find the turbinado sugar-topped scones to be tastier than the pearl sugar-topped scones, and they’re very pretty as well: Heart Scones for Valentine’s Day: 4.9 from 14 reviews UPDATE: I recently re-wrote the recipe as a half recipe, because I found myself always making the half recipe, which yields a more manageable amount (8 to 9 as opposed to 16-18). As always, for best results, use a digital scale to measure. Sugar: Pearl sugar can be hard to find. I often order it these days. As noted in the post, while pearl sugar is pretty, turbinado sugar makes for a tastier crust. To freeze: After you place the scones on a sheet pan, transfer them to the freezer. Freeze until solid; then transfer the scones to an airtight container or bag. When you are ready to bake, there’s no need to thaw them. Bake as directed below straight from the freezer. (Brust with butter and sprinkle with sugar before baking.) The scones shouldn’t take much longer to bake from frozen, but keep an eye on them at the 20-minute mark. To make your own buttermilk:
