Sweet Buttermilk Scones
Source: old newspaper clipping 2 c all-purpose flour 6 tbsp butter, chilled 3 tbsp granulated sugar 3/4 tsp salt 2 tsp baking powder 1/4 tsp baking soda 1 egg 2/3 c buttermilk Heat oven to 425°F. Sift flour into mixing bowl or stir with fork to break up any lumps. Cut butter into 1/4" cubes. Place butter in flour & toss to coat. Then pinch butter into smaller pieces, rubbing between fingers & thumb. This process may also be done using fork, 2 table knives or pastry blender. When butter is size of sm peas & mixture looks mealy, stir in sugar, salt, baking powder & soda. Use fork or table knife to stir in egg & buttermilk. Mix only enough to dampen dough thoroughly. Turn out onto lightly floured work surface & use floured hands to fold dough over 10-12 times in light kneading fashion, just enough to give it shape. Use rolling pin or lightly floured hands to roll or pat dough to 1/4" thickness. Cut out rounds of dough with 2 1/2" plain or fluted biscuit cutter. Place about 1/2" apart on ungreased baking sheet. Any leftover dough can be reformed into flattened disk to cut out additional biscuits. Brush tops of biscuits with a little additional buttermilk & bake about 10 min, until tops are golden brown. about 8 scones ~To get something you never had, you have to do something you never did. -Sugar -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
