By Gail Gordon Oliver
When it comes to scones, I like mine to be moist on the inside and very crisp on the outside, while others prefer them to be soft inside and out. The baking time will determine how yours will come out. Feel free to use different spices and to change the add-ins; instead of strawberries or rhubarb, consider using blueberries, raspberries, fresh or dried cranberries, chocolate chips or nuts. Note: Scones are best served the day they’re made. To refresh them afterwards, pop them into a 350º F oven for about 10 minutes.
Makes 8 scones
1/2 cup buttermilk
2 large eggs
1/2 tsp pure vanilla extract
1 1/2 cups all-purpose flour
1 cup whole wheat pastry flour
1/3 cup coconut sugar or granulated cane sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp (heaping) ground cardamom or cinnamon
1/4 tsp salt
1/4 cup chilled butter, cubed
2/3 cup chopped hulled strawberries or rhubarb (optional)
Line a large baking sheet with parchment paper; set aside. In a small bowl, whisk together the buttermilk, eggs and vanilla; set aside. In a large bowl, whisk together the all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, cardamom and salt. Scatter the butter on top. Using your fingertips, rub the butter and flour mixture together until the butter pieces are pea-sized. Gently stir in the strawberries (if using).
Add the buttermilk mixture to the dry ingredients. Using a rubber spatula or wooden spoon, gently fold the ingredients together until just combined. On a lightly floured surface, gently knead the dough, dusting with a bit of flour if necessary, until it comes together. Divide the dough in two. Pat each section into a 5-inch circle. Cut each circle into 4 wedges. Transfer the wedges to the baking sheet. Bake in a 425º F oven until the tops are light brown and very firm to the touch for a crisp exterior, 20 to 24 minutes. (For softer scones, bake until golden and slightly firm to the touch, 18 to 20 minutes.) Transfer to a wire rack to cool.