First, make these Orange and Dark Chocolate Buttermilk Scones from Naturally Ella. I took these to work not too long ago, and my friend described them as triumphant. This may be my favorite food compliment I've ever received.
Second, try out a time-saving tip I learned from Cooking Light. Instead of cutting the butter into the dry ingredients, melt the butter and pour it into very cold buttermilk while stirring constantly. The butter will start to solidify as you stir it around in the cold buttermilk. When it's fairly lumpy, dump it into your combined dry ingredients and mix up your dough. That way, you still end up with tiny bits of butter incorporated throughout the dough, but it takes much less time than using a pastry blender or knives, and doesn't require getting the food processor dirty.
Cooking Light also indicated that using this method allowed them to cut the butter measurement in half (!) for the buttermilk biscuits they were making over. I wanted to test the method and the scones recipe before doing something as drastic as cutting the butter in half. But next time I think I'll give it a shot, saving a whole lot of calories and sat fat!
|photo from naturallyella.com|