Buttermilk Scones

Breakfast-Brunch
Cook time: 20 minutes
Servings: 16

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

  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.

The Maple Leaf Inn

Details

  • Nightly Rate $140 - $290
  • Reviews (203) 4.8
  • Rooms 7
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