2 c. all purpose flour
2 Tbls. (slightly rounded) sugar
2 tsp. baking powder
1/4 tsp. (slightly rounded) baking soda
5 1/3 Tbls. butter, cut into small pieces
1 beaten egg
~ 3/4 c. buttermilk
(my additions: zest and juice of 1 lemon; 1 tsp. vanilla; ~ 1/2 c. currants)
Mix first 4 ingredients (plus lemon zest, if using) together thoroughly in a large bowl. Using a pastry cutter, cut in butter to coarse crumb stage; cut in beaten egg (mixed with lemon juice and vanilla, if using) as thoroughly as possible; (add currants, if using); add, as needed, buttermilk, mixing until ball forms and dough pulls away from sides.
Turn out on lightly floured surface and knead 17 times, adding a sprinkle of flour if needed to reduce stickiness. Do NOT over knead or scones will be tough.
Form into rough ball, divide into two balls, patting each out to a round, about 1/2 inch thick.
Cut into 8 pie shaped pieces and bake on lightly greased (or parchment lined) cookie sheet, 8-12 mins, at 425 degrees until barely brown. 425 may be too high in some ovens; I use 375.
For variations, can add chopped dates, or frozen blueberries before cutting into wedges. If using blueberries, keep frozen until ready to use.
|ingredients at the ready|
|cutting in the butter|
|hot out of the oven...smells delicious!|
|sprinkled with a little sugar|
|time to eat|
|just need a bit of butter|
|butter and honey...that's better!|
Bye for now...