| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
California |
Scones |
1 |
Servings |
INGREDIENTS
| 3 |
c |
Flour; (unbleached white or whole-wheat pastry |
| 1/8 |
c |
Sugar |
| 1/4 |
ts |
Baking soda |
| 1/2 |
ts |
Baking powder |
| 1/8 |
c |
Cold butter |
| 1 |
c |
Buttermilk |
|
|
Cinnamon sugar; (see note) |
INSTRUCTIONS
In a mixing bowl, stir together flour, sugar, baking soda, and baking
powder. Add the cold butter to the flour mixture and cut in with two forks
or with fingers until the mixture is about the texture of coarse cornmeal.
Make a well in the center of the mixture and add the buttermilk. Stir with
a fork until the mixture leaves the sides of the bowl. Add more buttermilk
(about 1 tablespoon) if necessary to bind the mixture. Divide the dough
into two equal portions. Shape each into a 1/6-inch-high round on a greased
cookie sheet. The two rounds will fit on one sheet. Score each round into 6
or 8 wedges with a knife, cutting almost to the bottom of the dough. Brush
the tops of the dough with a little milk or cream, then sprinkle with
cinnamon sugar until lightly covered. Bake the rounds in the oven at 375F
for 30 minutes or until golden brown. Serve warm with butter, jam, or lemon
curd. NOTE: To make cinnamon sugar, mix about 4 tablespoons of cinnamon
into each cup of sugar. Keep this mixture in a shaker that has fine holes
so that you can shake it onto the bread quickly and easily.
NOTES : MAILING LIST 1995
Recipe by: Old Thyme Inn, Half Moon Bay, California
Posted to recipelu-digest Volume 01 Number 440 by ctlindab@mail1.nai.net on
Jan 3, 1998
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