Foster’s Scones

Some scone recipes call for heavy cream or half-and-half, but we’ve found that buttermilk, which is lower in fat, makes a lighter, flakier scone. This is the most-requested recipe at the Market; we’ve been making these scones since the day we opened. We’ve also included some of our favorite variations. Whether you make our basic scones or one of the variations, they’re best served warm, right from the oven.

Makes 1 dozen scones

4½ cups all-purpose flour
½ cup sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ pound (3 sticks) cold unsalted butter, cut into ¼-inch pieces
1¼ cups plus 2 tablespoons buttermilk
Egg wash: 1 large egg beaten with 2 tablespoons milk

1. Preheat the oven to 400 degrees.

2. Lightly grease 2 baking sheets and set aside.

3. Combine the flour, sugar, baking powder, baking soda, and salt in a large bowl.

4. Add the butter and cut it into the flour mixture using a pastry blender or 2 knives until the mixture resembles coarse meal. (Or use a food processor fitted with the metal blade to cut the butter into the flour mixture by pulsing 10 to 12 times. Transfer the mixture to a large bowl to continue making the dough.) Do not overwork the dough.

5. Add 1¼ cups of the buttermilk and mix until just combined and the dough begins to stick together. Add the remaining buttermilk one tablespoon at a time if the dough is too dry.

6. Turn the dough out onto a lightly floured surface and roll or pat into two 6-inch rounds, about 1½ inches thick. Cut each round in half, then cut each half into 3 triangles (pie-shaped wedges) and place on the baking sheets. Brush the tops with the egg wash.

7. Bake 30 to 35 minutes, until golden brown and firm to touch. Remove from the oven and serve immediately.

Favorite Variations:

Mixed-Berry Scones
Depending on the ripeness of the berries, you may need to add 2 to 3 tablespoons less buttermilk. Add 1 ½ cups mixed berries (raspberries, blackberries, and/or blueberries) to the flour-butter mixture just before adding the buttermilk.

Strawberry Scones
Depending on the ripeness of the berries, you may need to add 2 to 3 tablespoons less buttermilk. Add 2 cups hulled and quartered fresh strawberries (or 16 ounces frozen strawberries) to the flour-butter mixture just before adding the buttermilk.

Zesty Lemon-Almond Scones
Add 1 cups sliced almonds to the flour-butter mixture just before adding the buttermilk. Use only 1 cup buttermilk. Add the grated zest of 2 lemons and 1/4 cup lemon juice to the buttermilk.

Chocolate Chip-Espresso Scones
Add 1 cup semisweet chocolate chips to the flour-butter mixture, being careful not to overwork the dough. Dissolve 1/4 cup instant espresso or coffee into the buttermilk before adding it to the flour mixture.

Maple Walnut Scones
Add 1¼ cup chopped walnuts to the flour-butter mixture just before adding the buttermilk, being careful not to overwork the dough. Use only 1 cup of buttermilk, and add ¼ cup maple syrup to the buttermilk before adding it to the flour mixture.

Peanut Butter Scones
Whisk 2/3 cup peanut butter into the buttermilk.

White Chocolate Mixed-Berry
Add 1 cup white chocolate chips to the flour-butter mixture, being careful not to overwork the dough. Depending on the ripeness of the berries, you may need to add 2 to 3 tablespoons less buttermilk. Add 1 ½ cups mixed berries (raspberries, blackberries, and/or blueberries) to the flour-butter mixture just before adding the buttermilk.

Cherry Scones
Add 2 cups stemmed, pitted,  and quartered fresh cherries to the flour-butter mixture just before adding the buttermilk.