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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Grain / Difficulty: Easy / Number of Servings: 0 |
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Directions: Cut butter into 1-inch cubes and combine with the dry ingredients in a food processor (I generally use my stand mixer). Process thoroughly. Put mixture in a bowl and chill for at least 10 minutes. Mix flour mixture with enough buttermilk to moisten well. On lightly floured surface, gather into a ball and knead about 13 times. Pat gently to 1.25 inch thicknexx and cut into circles with a biscuit cutter or into wedges with a sharp knife. Place on ungreased baking sheet and bake for 20 minutes (or until golden). Serve with jam and Devnshire cream. (Whip 1 c. heavy cream and then add 1/2 c. sour cream).
Hints for perfect scones: Be sure butter is icy cold. Oven must be preheated and up to temp before baking. If you don't have buttermilk, put 2 tablespoons of regular white vinegar into 2 cupps of milk and let sit for ab out 15-20 minutes. Use in place of buttermilk.
Ingredients:
1 57/82 Pound(s) flour
1 27/625 Ounce(s) baking powder
27/5000 Pound(s) baking soda
163/2500 Pound(s) sugar
2 1/4 Pound(s) sticks ice cold butter
3/8 Quart(s) buttermilk |
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