20 March 2009

MGP eats: Basic Scones

I've been making these scones for about 15 years.  They're delicious plain (and by plain, I mean paired with fresh strawberries and cream, accompanied by a hot cup of coffee) or you may add blueberries, dried cherries, chocolate chips, pecans or lemon zest to the dough before baking.  I also like to make a mixture of butter and brown sugar and sprinkle it between two layers before baking.  

Basic Scones

3 1/2 cups flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
3/4 cup sugar
1/2 cup butter
1/2 cup buttermilk
2 eggs, lightly beaten

Preheat oven to 400.  Sift flour, baking powder, baking soda and salt.  Stir in sugar.  Cut in butter with a knife, pastry cutter or your fingers.  Whisk eggs into buttermilk, then add the mixture and stir until you have a clumpy dough.    

Roll dough into 2 equal balls, flatten into a 1/2 inch disk, then cut into 8 triangles.  (See photos.)  Bake wedges on baking sheet for 15-25 minutes, until golden.








2 comments:

Bonnie said...

Mmmmm I love your recipes. My husband and I are going to check out Boggy Creek Farms tomorrow since we've never been.

The chair is put on hold until after a wedding and vacation these next few weeks... I'm so bad. I look at it though, everyday, with the fabric draped over the seat and just sigh. It will look so good when it is done!

Hope y'all are enjoying our lovely spring weather!!

Susan said...

Thanks to the leftover buttermilk from the cookies, I tried these this morning and they are spectacular! I had some fresh blueberries I dropped into the second batch.... which is still baking. I'm sure they will be yummy, too.