Buttermilk Scones by
Source: Jody Arnold
Ingredients
2 c. flour
1 T. sugar
2 t. baking powder
1/2 t. baking soda
3/4 t. salt
1/4 c. butter or margarine
1 egg
2/3 c. buttermilk or sour milk
Instructions
Measure dry ingredients into large bowl.
Add butter or margarine and cut in until crumbly.
Make a well in the center.
In a small bowl, beat egg until frothy.
Mix in buttermilk or sour milk and dump all into well in dry ingredients.
Stir with a fork to make a soft dough.
Turn out on a lightly-floured surface and knead lightly 8 to 10 times.
Divide into two parts, shape each into a 6" circle.
Place on greased baking sheet.
Brush tops with milk, sprinkle lightly with sugar.
Cut each circle into 6 pie-shaped wedges, separate slightly.
Bake at 425 degrees until risen and browned, about 45 minutes.
Add butter or margarine and cut in until crumbly.
Make a well in the center.
In a small bowl, beat egg until frothy.
Mix in buttermilk or sour milk and dump all into well in dry ingredients.
Stir with a fork to make a soft dough.
Turn out on a lightly-floured surface and knead lightly 8 to 10 times.
Divide into two parts, shape each into a 6" circle.
Place on greased baking sheet.
Brush tops with milk, sprinkle lightly with sugar.
Cut each circle into 6 pie-shaped wedges, separate slightly.
Bake at 425 degrees until risen and browned, about 45 minutes.