Equipment you will need: a large bowl, a glass measuring cup, 2 cookie sheets, rubber scraper, a large knife, cooling rack. I use a kitchen scale to weigh the ingredients.
Preheat oven to 500 degrees. Combine dry ingredients in a large bowl.
Cut butter & add to dry ingredients.
Use your fingers to pinch the butter in till it looks like coarse crumbs.
Combine buttermilk, egg (slightly beaten) & vanilla.
Add nuts, fruit, or other mix-ins (This batch is roasted tomato & gruyere).
Add buttermilk mixture and stir just until combined. The dough will be wet.
Turn dough into a well-floured surface and knead 4-5 times. Divide dough in half.
Pat the dough into a 6" circle.
Cut into 8 pie-shaped wedges.
Places wedges on a cookie sheet lined with parchment paper or a Silpat mat as shown.
Turn the oven down to 450 and bake for 7 minutes then switch sheets top to bottom. Cool on wire rack.
Flavor Possibilities: cinnamon-pecan, white chocolate-cranberry/blueberry, Heath toffee bits-milk chocolate, orange-chocolate, cheddar-bacon...Or anything you think will be tasty! Have fun!
- 3 cups all-purpose flour (12 & 3/4 oz)
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt (1 tsp for savory)
- 1/2 cup sugar (2 tbls for savory) (3.5 oz)
- 1 stick unsalted butter
- 1 cup buttermilk (8 oz)
- 1 large egg
- 1 teaspoon vanilla (omit for savory)
- 1 cup dried fruit, 1 cup chips, 1 cup nuts