Scones

Scones

Ready in 30 minutes

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

Tip: Another recipe with the exact-same name "Scones" ranks higher.

4.3 avg, 6 review(s) 100% would make again

Ingredients

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2 cups All purpose flour
1 1/2 tsp Sugar
1/2 tsp Baking soda
1/4 tsp Salt
1/4 cup Unsalted butter; cold, cut into pieces
3/4 cup Buttermilk; or sour milk, chilled

Original recipe makes 12

Scones  

Preparation

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.

Notes

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.

Credits

Added on Award Medal
Verified by stevemur
Calories Per Serving: 118 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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I added coconut, almond slices, & dried cherries. Next time adding a little mexican vanilla.
red2002yzfr1 1 year ago
Easy to make and taste great.
sleepydude 1 year ago
Great way to use up buttermilk! Simple, especially if you use a food processor to cut the butter into the dry ingredients.
Summertaos 3 years ago
Good with jam!
Turrean 4 years ago
I added some raisins and other dried fruit just for fun.
promfh 8 years ago
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. [I posted this recipe.]
JGonnelly 8 years ago
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