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Name: Buttermilk Scones
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 16
Cuisine: American
Ingredients: 1 c Buttermilk; 1/3 c Sugar; 1 ts Salt; 3/4 c Unsalted butter -; (1 1/2; 1/2 c Currants; (optional); 2 1/2 ts Baking Powder; 1/2 ts Baking soda; 3 c Flour; 1 tb Heavy cream; for brushing

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INGREDIENTS

1 c Buttermilk
1/3 c Sugar
1 ts Salt
3/4 c Unsalted butter -; (1 1/2
1/2 c Currants; (optional)
2 1/2 ts Baking Powder
1/2 ts Baking soda
3 c Flour
1 tb Heavy cream; for brushing

Servings

INSTRUCTIONS

Preheat oven to 400 degrees. Combine the flour, sugar, salt, baking powder and baking soda in a large bowl. Add butter and mix with your fingertips to a coarse meal. Add buttermilk and mix just until combined. Add currants, if desired. Transfer dough to a floured board and divide into 2 parts. Roll each to 3/4-inch thick rounds. Cut each round into 8 wedges and place slightly separated on a greased baking sheet. Brush the tops with the cream, and bake for 15 minutes, or until lightly browned. Serve warm, split in half with butter and marmalade. This recipe yields 16 scones. Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # WT-1A30 broadcast 10-02-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-22-1997 Recipe by: Susan Feniger and Mary Sue Milliken

NOTES

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Buttermilk Scones

1 c Buttermilk
1/3 c Sugar
1 ts Salt
3/4 c Unsalted butter -; (1 1/2
1/2 c Currants; (optional)
2 1/2 ts Baking Powder
1/2 ts Baking soda
3 c Flour
1 tb Heavy cream; for brushing

Preheat oven to 400 degrees. Combine the flour, sugar, salt, baking  powder and baking soda in a large bowl. Add butter and mix with your  fingertips to a coarse meal. Add buttermilk and mix just until  combined. Add currants, if desired. Transfer dough to a floured board  and divide into 2 parts. Roll each to 3/4-inch thick rounds. Cut each  round into 8 wedges and place slightly separated on a greased baking  sheet. Brush the tops with the cream, and bake for 15 minutes, or  until lightly browned. Serve warm, split in half with butter and  marmalade. This recipe yields 16 scones.    Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary  Sue Milliken From the TV FOOD NETWORK - (Show # WT-1A30 broadcast  10-02-1997) Downloaded from their Web-Site - http://www.foodtv.com    Formatted for MasterCook by Joe Comiskey, aka MR MAD -  jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net    10-22-1997    Recipe by: Susan Feniger and Mary Sue Milliken

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Nutrition

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Serving Size: 1 Serving (57g)
Recipe Makes: 16 servings

Calories: 158
Calories from Fat: 4 (3%)

Amt Per Serving		% DV

	Total Fat 0.4g	1 %
	Saturated Fat 0.1g	1 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.1g
Cholesterol 0.6mg		0 %
Sodium 112.9mg		4 %
Potassium 58.2mg		2 %
Total Carbohydrate 35g		10 %
	Dietary Fiber 0.9g	3 %
	Sugars, other 34.1g
Protein 3.5g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 158

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