| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Bread | 8 | Servings | |
INGREDIENTS
| 2 1/4 | c | Flour |
| 1/4 | c | Sugar |
| 1 | ts | Baking powder |
| 1/4 | ts | Baking soda |
| 3 | tb | Unsalted butter |
| 1 | c | Buttermilk (see note) |
INSTRUCTIONS
From: "Janet R. Starosta" <jrs@poe.acc.virginia.edu> Date: Fri, 28 Jan 1994 00:56:56 GMT [Preheat oven to 450 degrees] Sift together flour, sugar, baking powder, and baking soda. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk and mix until dough is not sticky. Do not knead dough. Roll out (or press with your hands) on a lightly floured surface and cut into 8 or 10 wedges. Place on greased cookie sheet, brush tops with milk and bake at 450 degrees for 18 minutes. NOTE: the trick to this recipe is to measure the buttermilk in a dry measuring cup -- i.e. the same cup you use to measure flour. If you use a liquid measuring cup, the dough is too sticky and the scones will not rise in the oven. REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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