One of the most recent cookbooks from my sister, Tartine, is a must-have.. at least for me. The recipes from this San Francisco based bakery are not only diverse but doable. And for those less interested in the actual recipes themselves, this gorgeous hardbound book would look sensational on a coffee table.
I've been dying to make scones, because I'm always interested in making something new. When I was strolling through Trader Joe's the other day, I intentionally picked up buttermilk, a block of sharp cheddar, and chives knowing I had to be on this mission.
Note: When attempting to make something for the first time, always have a good standby guide on hand. In this case, mine was the Tartine cookbook. Although their dessert buttermilk scone recipe wasn't quite what I had in mind, it's all about adapting... And I happen to adapt well.
Adapted from Tartine // Elizabeth M. Prueitt & Chad Robertson
Yields 12 scones
4 3/4 cups all-purpose flour
1 Tbsp baking powder
3/4 tsp baking soda
1/2 cup granulated sugar
1 1/4 tsp salt
1 cup + 1 Tbsp unsalted butter, very cold
1 1/2 cups buttermilk
1 cup shredded sharp cheddar + more for sprinkling
1/4 cup chopped chives
1. Preheat oven to 400 degrees F.
2. In a large mixing bowl, sift together flour, baking powder, and baking soda. Then add sugar and salt and stir with wooden spoon.
3. Cut cold butter into 1/2-in cubes and scatter over dry ingredients. Use a pastry blender to cut butter into dry ingredients until it's a coarse mixture with visible pea-sized lumps of butter.
4. Add buttermilk, cheddar and chives all at once to the mixture. Stir gently with the wooden spoon. Continue mixing until dough comes together-- add small amount of buttermilk at a time if the dough is too dry.
5. Turn dough onto work surface lightly dusted with flour. Shape into a rectangle about 18 inches long, 5 inches wide, and 1 1/2 inches thick.
6. With a sharp knife, cut into 12 triangles and place onto a parchment-lined baking sheet.
7. Brush the tops of the triangles with melted butter (you will need about 2 Tbsp). Sprinkle extra shredded cheddar on top (optional).
8. Bake in preheated oven for 25-35 minutes until the tops are lightly browned. Remove from oven and serve right away.
Crisp on the outside and SO fluffy, flaky, and tender on the inside. It really is everything a savory scone should be. The end.