after the butter is cut in, buttermilk is added and the dough is kneaded about a dozen times. in my opinion, the kneading is not necessary. mix it up and pat it out. game over. the recipe gave us two options; classic wedges or filled, rolled up and sliced. since i have made more wedge shaped scones than i could ever count, i opted to make the rolled scones. the dough was patted out into a 12" x 4" rectangle that was about a half inch thick. first, a brush of melted butter, then a sprinkle of sugar before topping the dough with some candied lemon peel and candied citron that were left over from holiday baking.
a close up view of the spiral.
to see the recipe, visit this site. but as a cookbook author, i ask that you consider buying the book, baking with julia. it is a wonderful book to add to your cookbook collection! to see what the other tuesdays with dorie bakers came up with, visit the website.