Sea crest buttermilk scones
Sea Crest Buttermilk Scones recipe
Our signature scone is available in our gift shop for guests who want to take a little of the Sea Crest home with
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1-1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 6 Tablespoons unsalted butter, chilled
- 1/2 cup buttermilk
- 1 large egg
- 1-1/2 teaspoons vanilla extract
- 2/3 cup currants or raisins (optional)
Preheat the oven to 400 degrees. In a large bowl, stir together flour, sugar, baking powder, baking soda, and salt. Cut the butter into 1/2-inch cubes and distribute them over flour mixture. With a pastry blender or 2 knives used scissors fashion, cut in the butter until the mixture resembles coarse crumbs. In a small bowl, stir together the buttermilk, egg, and vanilla. Add the buttermilk mixture to the flour mixture and stir to combine. Stir in currants or raisins, if desired.
With lightly floured hands, pat the dough into an 8-inch diameter circle on an ungreased baking sheet. With a serrated knife, cut into 8 wedges. Bake for 18 to 20 minutes or until top is lightly browned and a cake tester or toothpick inserted into center of scone comes out clean.
Remove the baking sheet to a wire rack and cool for 5 minutes. Using spatula, transfer the scones to the wire rack to cool. Recut into wedges if necessary. Serve warm or cool completely and store in an airtight container.
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