It seems like after the Columbus Day weekend, all of the holiday frenzy is right around the corner. I know around our household, we are already making Thanksgiving and Christmas plans. So let’s make this one of the last lazy days before it gets crazy. Make these scones and then kick your feet up for a while and enjoy them.
Scones with Honey-Brandy Glaze
2 cups all purpose flour
4 teaspoons baking powder
1/4 teaspoon salt
6 Tablespoons unsalted butter, cold, cut into 1/2-inch pieces
2/3 cup buttermilk, plus 1 to 3 Tablespoons as needed
1/2 cup unsalted butter, divided
1/4 cup honey
2 Tablespoons brandy
1. Heat oven to 300 degrees. Mix flour, baking powder, and salt in medium bowl; cut in the 6 Tablespoons cold butter until mixture resembles coarse meal. Gradually add buttermilk; toss lightly with fork to make a soft dough. (If dough seems too dry, add 1 to 3 Tablespoons more buttermilk).
2. Knead dough gently on lightly floured board for 1 minute. Roll out dough 1/2-inch thick. Cut with 2-1/2- inch round cookie cutter. (Or divide dough in half and roll each piece out to a 9-inch circle. Cut each round into 6 or 8 wedges).
3. Melt 1/4 cup butter in a large heavy oven-proof skillet over moderate heat. When foam subsides, place scones in single layer in skillet; place skillet on shelf in bottom third of oven. Bake for 5 minutes, turn scones carefully, and bake an additional 5 minutes.*
4. While scones are baking, combine remaining 1/4 cup butter, honey, and brandy in a small saucepan; heat until bubbly. Reduce heat; simmer, stirring frequently, for 4 minutes. Remove from heat; whisk until thickened and blended. Brush glaze over baked scones and serve immediately.
*Tip: If your skillet is not large enough to hold all the scones, bake them in two batches. Add butter to skillet after first batch is baked to replace butter absorbed by first batch.