Scones are the first cousins of the Irish Soda Bread, and making them can be the first step in learning how to make the bigger loaf. Gentle handling is the secret. One does not knead in the normal way that is used for yeast bread. Just a quick, light turning and folding in a sprinkling of flour are all that one needs to do. Scones are eaten for tea, split open and spread with butter and jam."Great way to use up buttermilk! Simple, especially if you use a food processor to cut the butter into the dry ingredients." - Summertaos
Yield: 12 Ready in 30 minutes
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Sift the flour, the optional sugar, baking soda, and salt into a bowl. Rub in the butter until the mixture resembles course meal. Stir in the buttermilk all at once and mix with a sppon until all ingredients are moistened. Turn out onto a lightly floured surface and knead 4 or 5 times. Roll or pat the dough to inch thick and cut rounds with a 2 inch cutter, or diamonds approximately the same size, reforming and recutting the scraps. Arrange the scones 2 inches apart on an ungreased baking sheet. Bakethe scones in the middle of a preheated 400F oven for 13 to 16 minutes, or until they are well risen and the tops are golden brown. Let the scones cool slightly on a rack, but serve them warm.
To sour 3/4 milk, combine 1 teaspoon fresh lemon juice or vinegar with the milk and let stand for 10 to 15 minutes or until thickened and curdled.
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