Directions

Sift together flour, sugar, baking poweder, baking soda, and salt into large mixing bowl. Add butter pieces to dry ingredients. Using a pastry blemder or two dinner knives. cut butter into flour until the mixture takes on the size of small peas. (or take the lazy way like I do and just use my kitchenaid mixer with the regular paddle. Officially you are to make a well in the center of mixture. Pour buttermilk into the well. Using a fork, pull the mixture into the buttermilk to form a soft dough. (Again...Lazy way...just pout the milk into the kitchenaid on low setting and let it do it''s thing.

Turn out dough onto a floured surface. Knead gently. Roll it out to about 1/2 inch thick and cut into shapes using a round cookie cutter (or...alternatively...I use a drinking glass, or mason jar) Brush the tops with buttermilk and bake at 425 for 12 minutes or until lightly browned. I don't make mine very big. Approx 2 inches in diameter when they are cooked. I will sometimes cut them larger if I'm in a hurry and forgot to make bread the night before for sandwiches for the kids.

This recipe can be doubled with ease (and always is in my house)

Now...the mock devonshire Cream

1 3 oz package of cream cheese, softened

1/2 tblsp sugar

dash of salt

1/4 - 1/3 cup whipping cream

In a medium sized bowl, beat the cream cheese on high speed until smooth. Add the sugar and salt. Gradually add the whipping cream and continue beating until mixture is stiff. Store in refrigerator. You can also add 1/4 tsp vanilla to this if you like.