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Buttermilk Scones

1 cup all-purpose flour
2 tablespoons plus 1/2 teaspoon sugar, divided
1 teaspoon baking powder
2/3 teaspoon baking soda
1/4 cup cold butter
1/3 cup buttermilk
3 tablespoons raisins or dried currants
1/4 teaspoon grated lemon or orange peel
1/8 teaspoon ground cinnamon

In a small bowl, combine the flour, 2 tablespoons sugar, baking powder
and baking soda. Cut in butter until mixture resembles coarse crumbs.
Stir in the buttermilk, raisins and lemon peel until a soft dough

Printed from tasteofhome.com Oct 11, 2008

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Buttermilk Scones cont.

forms. Turn dough onto a lightly floured surface; knead gently 5-6
times or until no longer sticky. On a lightly greased baking sheet,
pat dough into a 5-in. circle about 3/4 in. thick. Score the top,
making six wedges. Combine cinnamon and remaining sugar; sprinkle
over the top. Bake at 375° for 23-25 minutes or until golden
brown. Remove from pan to a wire rack. Break into wedges. Serve warm.

Yield: 6 scones.