Traditional Scones Recipe
Ingredients
| All purpose flour | 2 Cup (16 tbs) | |
| Sugar | 2 Tablespoon | |
| Baking powder | 3 Teaspoon | |
| Baking soda | 1/8 Teaspoon | |
| Cold butter | 6 Tablespoon | |
| Egg | 1 | |
| Buttermilk | 1/2 Cup (16 tbs) |
Directions
In a large bowl, combine the flour, sugar, baking powder and baking soda.
Cut in the butter until the mixture resembles coarse crumbs.
Inasmall bowl, whisk egg and buttermilk until blended; add to crumb mixture just until moistened.
Turn the dough onto a lightly floured surface; gently knead 8-io times.
Divide dough in half; pat each portion into a 5-in.circle.
Cut each circle into six wedges.
Separate the wedges and place 1 in.apart on an ungreased baking sheet.
Bake at 3500 for 25-30 minutes or until golden brown.
Cut in the butter until the mixture resembles coarse crumbs.
Inasmall bowl, whisk egg and buttermilk until blended; add to crumb mixture just until moistened.
Turn the dough onto a lightly floured surface; gently knead 8-io times.
Divide dough in half; pat each portion into a 5-in.circle.
Cut each circle into six wedges.
Separate the wedges and place 1 in.apart on an ungreased baking sheet.
Bake at 3500 for 25-30 minutes or until golden brown.
Chef
