Time for buttermilk scones by Marion Cunningham! Sounds like a high-tea snack, does it not? If you are wondering what are the tender secrets shared between British scones and Southern biscuits, you might enjoy reading this article in the New York Times.
Call it a coincidence, but I just finished reading Ruth Reichl’s Tender at the Bone. Ruth shares the story how she had met Marion Cunningham for a first time at a party honoring James Beard. She describes her as a tall blonde with turquoise eyes, silvery blonde hair pulled in a low ponytail and goes on to exclaim that Marion is “the most beautiful old person” she had ever seen. If you would like to see Marion in action preparing the buttermilk scones, please visit PBS.
I reduced the sugar in half from the original recipe and I added some spices, fresh herbs, and caramelized onions. We enjoyed scone sandwiches for lunch on the weekend with avo, turbo stinky goat cheese, walnuts, and red peppers. The recipe is super easy and forgiving and you could add whatever extra ingredients (nuts, seeds, dried fruits, chocolate, herbs, cheese) you are in the mood for.
Happy Birthday, Mom!
Buttermilk Scones with Caramelized Onion and Parsley
Adapted from Baking with Julia
3 cups all-purpose flour
3 Tbs sugar
2 ½ tsp non-aluminum double acting baking powder ( I use Bob’s Red Mill Baking Powder.)
½ tsp baking soda
¼ tsp black pepper
1 tsp mustard powder
1 ½ sticks (6 oz) cold butter, cut into small pieces
1 cup + 2Tbs buttermilk
1 tbs lemon zest
½ cup caramelized onions
½ cup parsley, finely chopped
- Position the oven rack in the middle and heat the oven to 425 F.
- In a large bowl whisk together the flour, sugar, baking powder, baking soda, black pepper and mustard powder.
- Add the cold butter pieces and using your fingers work the butter into the dry ingredients until the largest pieces of butter are about the size of peas.
- Add the buttermilk, lemon zest, caramelized onions, and parsley. Mix with a fork until the ingredients are just moistened and the dough holds together into a ball.
- Knead the dough very briefly on a floured surface and cut the dough in half.
- Shape one piece of dough into a 7-inch circle, ½ inch think. Cut the circle into six triangles and place on a baking sheet.
- Bake the scones for 10-12 minutes until golden.
- Serve warm or at room temperature.
Caramelized Onions – Slow Cooker Method
*This is the best method! I put the slow cooker on the patio and all the onion smell is eliminated.
Cut onions thinly in half moons. Toss gently with 2 tbs of grapeseed oil/olive oil and cook on high for 10-12 hours. Stir the onions a couple of times during cooking.