If I wish really hard maybe when I open my oven these scones will magically appear. The smell will envelop my apartment and all of my neighbors will think I am an excellent baker. Hey, a girl can dream. I do know that Beth of Local Milk must have very jealous neighbors, with photos this stunning I can only imagine the luring smells coming out of her Tennessee test kitchen. A true southern belle, Beth shares her recipe for Cornmeal Brown Butter Scones & Lavender Peach Curd
190 grams (1.5 cups) all purpose flour, extra for dusting
60 grams (1/2 cup) cornmeal, extra for dusting
96 grams (1/2 cup) sugar
2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
finely grated zest of one lemon
8 tablespoons butter (1 stick), divided
60 grams (1/4 cup) heavy cream
170 grams (scant 3/4 cup) buttermilk
- divide butter into 5 tablespoons and 3 tablespoons. place the 3 tablespoons in the freezer while you brown the rest over medium heat, swirling occasionally until golden and smells nutty. immediately pour into a heatproof container that will be easy to pry it out of, like a small tea cup or bowl. let cool slightly and then place in the freezer until frozen solid.
- heat oven to 450°f.
- line a baking sheet with parchment and sprinkle liberally with cornmeal.
- when butters are frozen, place a mixing bowl on a digital scale. weigh flour, cornmeal, and sugar into bowl, and then add baking powder, soda, salt, and lemon zest. stir to combine.
- grate the butters on a box grater and then toss into the flour to combine & coat.
- place a small bowl on the scale, measure the cream & buttermilk into it.
- pour them into the flour butter mixture and stir to combine.
- turn dough out onto a well floured work surface (all purpose flour).
- sprinkle the top with flour and using lightly floured hands pat the dough into a nice ball.
- place ball on prepared baking sheet and press into a circle about 1-1.5″ thick.
- using a well floured knife or bench scraper cut into 8 wedges and sprinkle with raw sugar
- bake for 18-23 minutes, until golden brown.
- cool slightly on sheet and then transfer to a rack to cool completely.
- serve with curd!