| 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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