Buttermilk Scone Heart Recipe
Ingredients
| 3 cups all-purpose flour, unsifted | ||
| Sugar | 1/3 Cup (16 tbs) | |
| Baking powder | 2 1/2 Teaspoon | |
| Soda | 1/2 Teaspoon | |
| Salt | 3/4 Teaspoon | |
| 3/4 cup cold butter or margarine, cut in small pieces | ||
| 3/4 cup chopped pitted dates or currants | ||
| Orange peel | 1 Teaspoon, grated | |
| Buttermilk | 1 Cup (16 tbs) | |
| Milk cream | 1 Tablespoon | |
| 1/4 teaspoon ground cinnamon mixed with 2 tablespoons sugar | ||
Directions
In a large bowl, stir together flour, sugar, baking powder, soda, and salt until thoroughly blended.
Using a pastry blender or 2 knives, cut butter into flour mixture until it resembles coarse cornmeal; stir in dates and orange peel.
Make a well in the center of the butter-flour mixture; add buttermilk all at once.
Stir mixture with a fork until dough cleans the sides of the bowl.
With your hands, gather dough into a ball; turn out onto a lightly floured board.
Roll or pat into a circle 1/2 inch thick.
Using a 2 1/2-inch heart (or other shape) cutter, cut into individual scones.
Place 1 1/2 inches apart on lightly greased baking sheets.
Brush tops of sconeswith cream; sprinkle lightly with cinnamon-sugar mixture.
Bake in a 425° oven for 12 minutes or until tops are light brown.
Using a pastry blender or 2 knives, cut butter into flour mixture until it resembles coarse cornmeal; stir in dates and orange peel.
Make a well in the center of the butter-flour mixture; add buttermilk all at once.
Stir mixture with a fork until dough cleans the sides of the bowl.
With your hands, gather dough into a ball; turn out onto a lightly floured board.
Roll or pat into a circle 1/2 inch thick.
Using a 2 1/2-inch heart (or other shape) cutter, cut into individual scones.
Place 1 1/2 inches apart on lightly greased baking sheets.
Brush tops of sconeswith cream; sprinkle lightly with cinnamon-sugar mixture.
Bake in a 425° oven for 12 minutes or until tops are light brown.
Chef
