I have been so excited to try and share this recipe with you all! My dear Uncle Harlan is an amazing cook possessing fabulous recipes. Many of his creations cannot be shared but for those of which I have permission, I get to share with my readers.
Harlan has inspired my love of cooking in many ways, some of which he may not even know. An author and Agro-Ecologist specializing in beekeeping, integrated farming, tropical vegetable gardening and small-stock he's inspired across the globe. As a Volunteer in Technical Assistance worker for many years, he lived in exotic locales spanning the world from Ethiopia, Nigeria, Bangladesh, Haiti, Mauritius and the Congo teaching sustainability. Returning from his trips abroad he honed his skills in cooking and baking.
His love of fine food trickled down to others as he's shared his favorite cooking tools and equipment with family members. In Oprah fashion, sharing his favorite kitchen must-haves, I have been the fortunate recipient of a Kitchen Aid mixer that I literally use on a daily basis (I can't remember how I baked before), oven glove mittens, fine knives, an induction burner, glass measuring cups that sport the liquid measures from the inside, numerous precious family heirlooms and a knife sharpener - all items I can't live without.
I must admit that my very favorite of his shared "favorites" are his recipes and cookbooks. Last month I was the recipient of a large box overflowing with Harlan's favorite cookbooks. Several were signed copies and even included notes explaining their origin! I squealed with delight when I discovered the "top-secret" family recipes that were delivered in specially sealed envelopes. I've spent hours pouring over the recipes and I'm testing them along the way.
Buttermilk Scones
Recipe shared from my dear uncle, Harlan Attfield
3 cups flour
1/3 cup sugar (5 tablespoons plus 1 teaspoon equals 1/3 cup. I use just two tablespoonsfor this recipe.)
1 teaspoon salt
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup (1 1/2 sticks) cold smart balance original spread or butter (I leave the smart balance container out for an hour or so until the spread is soft enough to measure out what I need. Then I put it back in the refrigerator until cold).
1 cup buttermilk
1/2 cup currants* or chopped kalamata olives (If you wish a less pronounced olive flavor you can use just 1/4 cup.)
1 egg beaten
My uncle's notes: you can substitute any margarine for smart balance, but smart balance tastes like real creamery butter. It is the best on the market and preferred by professional chefs. It is very easy to cook with.
I often cut this recipe in half which is just right if I am the only recipient of these scones.
Instructions:
Preheat oven to 400 degrees F. Combine the flour, sugar, salt, baking powder and baking soda in a large bowl. Add cold smart balance and mix with your fingertips to a coarse meal (you can use a pastry blender (cutter) if you wish). Add currants or olives, if desired. Add buttermilk and mix just until combined. Don't overwork the dough.
For triangular scones, transfer dough to a floured board and divide into 2 parts. Roll each to 3/4 inch thick rounds. Cut each round into 8 wedges and arrange the scones fairly close together on a lightly greased or parchment-lined baking sheet, and brush with beaten egg (to give golden tops) or not as you wish. You can roll out just one round and cut out 2 inch rounds with a fluted pastry cutter if you wish. Bake for 15 minutes, or until lightly browned. Serve warm or let cool.
I guarantee you will love these scones and they will be devoured quickly!
