Buttermilk Scones

Yields:	18 servings
Rate this Recipe

	Preparation	10 minutes
	Cooking	30 minutes
	Ready In	40 minutes

Be the first to add a photo of this recipe!

Ingredients

3	cups	flour, all-purpose
1/3	cup	sugar
2 1/2	teaspoons	baking powder
1/2	teaspoon	baking soda
3/4	teaspoon	salt
12	tablespoons	butter
1	cup	buttermilk
3/4	cup	currants
1	teaspoon	orange zest	grated

Glaze
1	tablespoon	heavy whipping cream
1/4	teaspoon	cinnamon
2	tablespoons	sugar

Directions

PREHEAT THE OVEN TO 425F.

Use an ungreased baking sheet.

Combine the flour, sugar, baking powder, baking soda and salt in a mixing bowl.

Stir well with a fork to mix and aerate.

Add the butter and cut into the flour mixture, using a pastry blender or two knives, or work in, using your fingertips, until the mixture looks like fresh bread crumbs.

Add the buttermilk, currants and orange rind.

Mix only until the dry ingredients are moistened.

Gather the dough into a ball and press so it holds together.

Turn the dough out onto a lightly floured surface.

Knead lightly 12 times. Pat the dough into a circle 1/2-inch thick.

TO MAKE THE GLAZE: In a small bowl combine the cream, cinnamon and sugar; stir to blend.

Brush the dough with the glaze. Cut the dough into 18 pie-shaped pieces.

Place the scones 1 inch apart on the baking sheet.

Bake for about 12 minutes or until the tops are browned.

Serve hot.

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Member Review

Chicken with Shiitake Mushroom Sauce

This recipe would have been 5 stars without the sliced sun-dried tomatoes. The tomatoes dominated the flavor of the sauce so much that it didn't allow the mushrooms to shine through. My wife liked it, but I noticed she was picking out the tomatoes too.

Reviewed by ZELLNER1