Scones

Brinna Sands’s Classic Scones use all-purpose and whole-wheat flours, butter, sugar and two leaveners. This version selects the recipe’s buttermilk option for the liquid, with optional coarse sugar on top.

The dry ingredients are blended, then butter is worked in until the mixture is unevenly crumbly. The liquid is stirred in briefly, leaving a rough, shaggy dough.

On a floured surface, the dough is kneaded gently only enough to bring it together. It is divided in half and pressed or rolled into two circles, each cut into six wedges.

The wedges bake until light golden brown. Sands’s method emphasizes gentle handling and keeps the dough from becoming smooth and springy like bread dough.

The recipe serves the scones hot, warm or at room temperature. Its separate suggestions include fruit, spice, nut, cheese and savoury variations, allowing the basic dough to be adapted.