These Humble Buttermilk Scones are Irish-inspired and are anything but boring! They are hearty with oats and whole wheat flour, yet have a super light and fluffy texture. Serve the traditional way with jam and butter.
Recipe Adapted from Tracey’s Farmhouse Kitchen Light and Fluffy Scones.
FLOUR. If you opt to measure by volume instead of weight, whisk the flour first to aerate it, then spoon into a measuring cup, and then level it off with the back of a knife.
ADD-INS. Add 1/2 cup – 1 cup of dried fruit after the egg is fully incorporated in Step 3. Mix with a wooden spoon or on low speed until the dried fruit is evenly distributed throughout the dough, about 1 minute. Proceed with the recipe instructions.
STORAGE. Scones are best the day they are baked, though they can be reheated in the oven the next day. See “DO AHEAD” to make this more doable.
DO AHEAD. Spread the raw dough wedges on a sheet pan, and put the sheet pan in the freezer until the wedges are frozen (about 2 hours). Once the dough wedges are frozen, store them in a bag in the freezer until ready to bake. Bake the scones straight from the freezer and add an additional 4-5 minutes to the total baking time.
Keywords: scone recipes, buttermilk scones