Recipe
Buttermilk Scones: Breakfast-Brunch
Servings: 16
Prep time:20 minutes
Ingredients:
3 cups all-purpose flour
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1/3 cup sugar
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2 1/2 teaspoons baking powder
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1/2 teaspoon baking soda
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3/4 teaspoon salt
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3/4 cup butter
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3/4 cup currants
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1 cup buttermilk
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1 tablespoon heavy cream
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1/4 teaspoon cinnamon
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2 tablespoons sugar
Step 1:
In a large bowl, stir together the flour, sugar, baking powder, baking soda, and salt until thoroughly combined.
Step 2:
Using a pastry blender, cut the butter into the flour mixture until it resembles coarse cornmeal. Stir in the currants. Make a well in the center of the butter-flour mixture; add the buttermilk all at once. Stir the mixture with a fork until blended.
Step 3:
Turn out onto a lightly floured surface. Divide the dough into two parts. Pat each to form two 6-inch round by 1-inch thick circle. Using a sharp knife, cut each into 8 pie-shaped wedges.
Step 4:
Brush tops of scones with cream; sprinkle with the cinnamon-sugar mixture. Place 1 inch apart on lightly greased baking sheet. Bake in preheated 425* oven for 12 minutes or until golden.
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Address
5890 Vt Rte 12
Barnard, VT 05031
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