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Buttermilk Scones
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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 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.
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Printed from tasteofhome.com Oct 11, 2008Copyright Reiman Media Group, Inc © 2008 |