Buttermilk Scones With Three Variations

1. 1

   Preheat oven to 375u00b0. Line two baking sheets with parchment paper; set aside.

2. 2

   Beat flour, granulated sugar, baking powder, salt, and butter in the bowl of a stand mixer on medium speed until crumbly and butter is pea-size, about 2 minutes. Add buttermilk and mix just until dough starts to come together, about 20 seconds. Mix just to blend into a shaggy dough, about 10 more seconds. (If you don't have a stand mixer, cut the butter into the dry ingredients with a pastry blender, then stir in buttermilk.)

3. 3

   Transfer dough to a lightly floured work surface. Form into 2 disks, each about 1 in. thick and still dry-looking in a few spots. Cut each disk into 8 wedges. Put wedges on baking sheets 1 in. apart.

4. 4

   Bake until puffed and golden, about 20 minutes. Dust with powdered sugar.

5. 5

   APRICOT-GINGER

6. 6

   Add 1/3 cup each minced dried apricots and crystallized ginger. You can use any kind of dried apricot, but we especially love California Blenheims for their rich, tangy-sweet flavor (

7. 7

   ).

8. 8

   CHERRY-ALMOND

9. 9

   Add 1/3 cup each dried tart cherries and sliced almonds.

10. 10

    BLUEBERRY-LEMON

11. 11

    Add 3 tbsp. lemon zest to flour mixture and gently mix in 1/3 cup frozen blueberries in step 3, being careful not to mash the fruit. (Frozen berries are better in scones than fresh, because they don't ooze as much).

* Per serving · 4 servings · Values may vary.