Sherri, this has been my favorite scone recipe for years. It was posted to a group called “blindcook” years ago by Henry Kasten. I cut them into biscuits and don’t bother with brushing them with cream though. They are very good but also very rich. Shannon
BUTTERMILK SCONES 3 cups flour 1/3 cup sugar 1 teaspoon salt 2 1/2 teaspoons baking powder 1/2 teaspoon baking soda 3/4 cup unsalted butter 1 cup buttermilk 1 tablespoon heavy cream, for brushing Preheat oven to 400 degrees F. Combine the flour, sugar, salt, baking powder and baking soda in a large bowl. Add butter and mix with your fingertips to a coarse meal. Add buttermilk and mix just until combined. Transfer dough to a floured board and divide into 2 parts. Roll each to 3/4 inch thick rounds. Cut each round into 8 wedges and place slightly separated on a greased baking sheet. Brush the tops with the cream, and bake for 15 minutes, or until lightly browned. Serve warm, split in half with butter and or your favorite jam or jelly. Yield: 16 scones _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
