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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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These scones are terrific with soups- serve with lots of butter! From an October 1985 issue of Bon Appetit in a Soup and Bread feature. Ingredients:
2 cups all-purpose flour |
2 teaspoons baking powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
1/2 cup unsalted butter, well-chilled and cut into pieces (1 stick) |
2 eggs |
1 tablespoon honey |
1 teaspoon sesame oil |
1/3 cup buttermilk (or more) |
1 egg, beaten to blend (glaze) |
sesame seeds |
Directions:
1. Preheat oven to 425 degrees.
2. Butter baking sheet.
3. Sift flour,baking powder,baking soda and salt into medium bowl.
4. Cut in 1/2 cup butter until coarse meal forms.
5. Make well in center of dry ingredients; add eggs,honey,sesame oil and 1/3 cup buttermilk to well and blend with fork.
6. Stir into dry ingredients, adding enough buttermilk to make sticky but workable dough.
7. Gently pat dough into 1-inch thick round on floured surface.
8. Cut dough into 10 wedges, cutting straight down with sharp,floured knife.
9. Brush each wedge lightly with glaze.
10. Place sesame seeds on plate; dip glazed top of each wedge into seeds.
11. Arrange sesame side up on prepared sheet, placing 1/2 inch apart.
12. Bake until golden brown, 12 to 15 minutes.
13. Serve hot with butter.
14. Dip top of each.
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