Buttermilk Scones

By Julie White

I recently had a birthday tea party for a dear friend. We made little tea sandwiches and assorted goodies. The star of the show were the scones. Serve with jam and whipped cream or English clotted cream. Scrumptious!

Delicious and very moist and tender scones. Pretty basic recipe except for the buttermilk.

INGREDIENTS:

• 3 cups all purpose flour
• 1/3 cup sugar
• 2 ½ tsp baking powder
• ½ teaspoon salt
• ½ teaspoon baking soda
• 1 teaspoon vanilla extract
• 1 stick cold butter, cut into small pieces
• 1 cup cold buttermilk
• 2 tbs grated lemon rind
• 2 tbs extra butter melted and sugar for topping scones before baking.

COOKING:

Preheat oven to 425 degrees

Mix all ingredients in a bowl. It comes together nicer if you do it by hand. If dough seems dry, add a small drizzle of buttermilk

Make a circle of the mixed dough and pat to about ½ inch thick

Place on a greased cookie sheet or place on parchment paper on a cookie sheet

Brush the raw dough with melted butter and generously sprinkle with sugar

Cut the circle into 8 even wedges, cutting through the dough but not separating the pieces

Bake at 425 for 20 minutes

You can add currents or raisins if desired

Serve warm or room temperature with jam and whipped cream or the English way with clotted cream

To make clotted cream, combine pint of whipping cream with ½ cup of sour cream

2 teaspoons of powdered sugar

Stir well and refrigerate

Enjoy for a special occasion or for a special brunch.

Quote for June:

Just when the caterpillar thought the world was over, it became a butterfly. English Proverb