The Maple Leaf Inn

Buttermilk Scones: Breakfast-Brunch

Servings: 16

Prep time:20 minutes

Ingredients:

• 

  3 cups all-purpose flour

• 

  1/3 cup sugar

• 

  2 1/2 teaspoons baking powder

• 

  1/2 teaspoon baking soda

• 

  3/4 teaspoon salt

• 

  3/4 cup butter

• 

  3/4 cup currants

• 

  1 cup buttermilk

• 

  1 tablespoon heavy cream

• 

  1/4 teaspoon cinnamon

• 

  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.