Yield: 12 wedges
1 ½ c unbleached all-purpose
4 T cold unsalted butter, cut into small pieces
1 ½ c buttermilk
2 T unbleached all-purpose flour
2 T unsalted butter, melted
In a food processor pulse the flour through the cold butter together until the mixture looks like cornmeal. Add the buttermilk and pulse the processor until the ingredients are just combined. The dough will be very loose. Spray a 9” round pan with non stick spray and sprinkle 1T flour evenly over the bottom. Pour the dough into the pan, sprinkle the last tablespoon of flour over the dough and drizzle with the melted butter.
Bake at 500°F for 5 minutes, reduce the temperature to 450°F and bake for another 15 minutes or until golden brown. Cool slightly before cutting into wedges.
Serve with butter and jam.
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