Basic scones

Yield: 6 Servings

Measure Ingredient
1 cup Baking powder
⅓ cup Baking soda
2⅔ tablespoon Salt
3 quarts Sugar
2 quarts Butter
2 quarts Buttermilk
32 \N Eggs

Butter, preserves & clotted cream (recipe follows) or whipped cream for accompaniment.

Preheat oven to 400 degrees. Butter and flour a baking sheet or line with baking parchment. Mix flour, baking powder, soda, salt & sugar; sift into a medium bowl. With a pastry blender or with fingertips, cut butter into dry ingredients until mixture is the consistency of fine crumbs. Whisk buttermilk with eggs. Pour in milk all at once and stir to mix. As soon as mixture holds together, turn out onto a floured work surface and knead lightly. Roll to a thickness of ½ to ¾ inch; cut into 2-½ inch rounds with floured cutter. Or halve dough & knead gently to form 2 balls. Flatten each ball to a thickness of ½ to 1 inch. With a sharp knife, cut each round into 8 triangles. Arrange on prepared baking sheet and bake until golden brown (20 to 30 minutes). Serve hot with butter, preserves and cream, if desired. ORANGE/LEMON SCONES: With buttermilk-egg mixture, add 1 Tbsp grated orange or lemon rind. RAISIN SCONES: With buttermilk-egg mixture, add 1 cup dark or golden raisins, dried currants or a combination. SPICE SCONES: To dry ingredients, add 1 tsp mixed spices (equal amounts of ground cinnamon, nutmeg, cloves & allspice). Per Serving: 200 calories, 4 gm protein, 31 gm carbohydrate, 7 gm fat, 50 mg cholesterol 235 mg sodium.

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