Scones, two ways

I have been obsessed with making scones lately, ever since trying out the recipe for Dreamy Cream Scones I found on the Smitten Kitchen website.

You see, I needed another way to use up buttermilk, and saw this recipe and suddenly developed a hankering for scones. Although the recipe calls for cream, I always have a lot of buttermilk on hand. In fact, I think my husband and I are singlehandedly keeping the industry alive in Malawi. Every weekend it gets mixed into biscuits or pancakes. The leftovers marinate chicken, or add lightness and tang to cakes. Buttermilk seemed a natural substitution in this recipe, and allowed me to save my small stash of cream for whipping and serving on top.

These are so fast and easy to cook, that I make them every weekend. So now, every Sunday afternoon at our house, there are hot baked scones, served with butter and jam, and accompanied by a hot glass of tea. A week ago I was invited for cocktails at a friend's house. she had recently mentioned that she was more of a fan of savory snacks as opposed to sweet, so it occurred to me to bring along a savory scone. I eliminated the sugar, and added minced, cooked bacon, chives, and grated cheese. Heaven.

Here is the recipe for my original version, and the savory variation. I usually just make a half-recipe.

Scones

makes 16 scones

2 cups flour

1 Tablespoon baking powder

1/4 cup sugar

1/2 teaspoon salt

5 tablespoons chilled butter

1/2 cups raisins or other dried fruit (optional)

1 cup buttermilk

Heat the oven to 425 degrees F, and butter two 8-inch round cake pans.

In a large bowl, mix the flour, baking powder, sugar, and salt. With a pastry cutter, a fork, or your fingers (my method), cut the butter into the flour until it resembles coarse bread crumbs.

Add the raisins to the bowl, if using, then stir in the buttermilk. Turn out the sticky dough and dry bits on to a floured surface, and knead together until just combined. It will be a lumpy, slightly sticky dough.

Cut the dough in half, and then press each half into a cake pan. Using a knife, carefully cut the dough into 8 segments.

Bake for 12-15 minutes. The scones will still be fairly light in color when finished. Serve with butter, jam, and fresh whipped cream.

For the Bacon Cheddar Scones:

Mix the dry ingredients in a bowl, but omit the sugar. Mix in the butter, then stir in 1 Tablespoon of chopped fresh chives; 4 strips of cooked, minced bacon, and 1/4 to 1/3 cup grated cheddar cheese. Mix in the buttermilk and prepare as in the sweet scone recipe.