Buttermilk Breakfast Scones

(WTNH) - Buttermilk Breakfast Scones

Makes 12 scones

4 1/2 cups all purpose flour

1 tablespoon baking powder

1/4 teaspoon baking soda

1/2 cup granulated sugar

1 1/4 teaspoons salt

1 cup cold, unsalted butter, cut into 1/2-inch cubes

1 3/4 cups buttermilk

Zest of 1 lemon, no white attached

3 tablespoons melted butter

Turbinado sugar for sprinkling

Preheat oven to 400 degrees. Whisk the flour, baking powder, baking soda, sugar, and salt together in a large bowl. Scatter cubes of butter over ingredients. Combine butter and dry ingredients using your fingers in a snapping motion or with a pastry cutter until the butter is in pea-sized lumps.
Make a well in the center of the dough. Pour the buttermilk into the well and sprinkle the zest in. Sweep your hand in an s-shaped motion through the dough until it is combined, but be careful not to over-mix. Alternatively, you could mix the dry ingredients and butter in a stand mixer until the desired texture is achieved, add the buttermilk and zest, and let the mixer run until the dough is combined. Turn dough out onto lightly floured surface and pat out until it is about 1-inch thick and 5-by-18-inches. Cut dough into 12 triangles, brush each with melted butter, and sprinkle with Turbinado sugar. Transfer scones to a baking sheet lined with parchment paper. Bake for 25 minutes or until the scones are golden brown and firm to the touch. Remove from oven and serve warm or rest on a wire rack to cool.

Top with strawberries, blueberries and homemade whipped cream for a patriotic breakfast fit for an Independent Diva!

Recipe: Holly Pinafore