Serve these rustic scones with jam and your morning coffee.
- 1/4 cup plus 1 Tbs. buttermilk
- 1/4 cup sour cream
- 1 egg
- 3/4 cup finely ground emmer wheat
- 1 1/2 cups all-purpose flour, plus more for dusting
- 1/3 cup granulated sugar
- 3 Tbs. baking powder
- 1/2 tsp. table salt
- 8 Tbs. (1 stick) cold unsalted butter, cut into 1/2-inch cubes
- 4 tsp. coarse sugar, such as demerara or turbinado
In a small bowl, whisk together the 1/4 cup buttermilk, the sour cream and egg. Set aside.
In the bowl of a food processor, combine the ground emmer wheat, all-purpose flour, granulated sugar, baking powder and salt and pulse 3 or 4 times. Add the butter and pulse until the mixture has a sand-like consistency, 8 to 10 times. Turn the food processor on and slowly add the buttermilk mixture, processing until the dough comes together. It will be slightly wet.
Turn the dough out onto a well-floured surface and dust with a little more flour. Using your hands, shape the dough into a 6-inch square, about 1 inch thick. Transfer to a parchment-lined baking sheet and refrigerate for 1 hour.
Preheat an oven to 375°F.
Remove the baking sheet from the refrigerator and cut the dough into 4 equal squares. Cut each square in half diagonally to create 8 triangle-shaped scones. Arrange the scones on the baking sheet, spacing them evenly apart, and lightly brush the tops with the 1 Tbs. buttermilk. Sprinkle each scone with about 1/2 tsp. coarse sugar.
Bake until the scones are golden on the edges and a toothpick inserted into the center of a scone comes out clean, 18 to 20 minutes. Transfer the scones to a wire rack and let cool before serving. Makes 8 scones.
Recipe Courtesy of Dan Barber, Blue Hill.