These are truly delicious - and whenever I make them, I think of Henry and smile - and miss him! Penny
On 10/29/13, Shannon Hannah <[email protected]> wrote: > 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 > _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
