Buttermilk Scones

Temps de préparation:: 0 [Resource Id: hours, Set: recipeview] 0 [Resource Id: minutes, Set: recipeview]
Temps de cuisson: 0 [Resource Id: hours, Set: recipeview] 0 [Resource Id: minutes, Set: recipeview]
Portions: 16


  • 3 cups all-purpose flour
  • sugar
  • baking powder
  • baking soda
  • salt
  • butter
  • currants
  • buttermilk
  • heavy cream
  • cinnamon
  • sugar

  1. In a large bowl, stir together the flour, sugar, baking powder, baking soda, and salt until thoroughly combined.
  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.
  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.
  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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