Colleen very kindly allowed me to post her scone recipe. Please do go and visit her original posting to see some fantastic photographs and a bit of the recipe's story. These scones are out-of-this-world delicious. My advice is to make them tomorrow, or tonight!
Colleen's Buttermilk Scones
3 cups flour (I used half white and half whole wheat pastry)
1/2 cup white sugar (I used Sugar in the Raw, as I always do)
1 T. baking powder
1/2 t. salt
1/2 t. baking soda
3/4 cup butter
1 cup buttermilk
Mix dry ingredients.
Cut in the butter (I used two knives)
If you want, you may now add 1 cup of fruit. I used 1/2 cup blueberries and 1/2 cup cranberries, both frozen. Also add the rind of a lemon or an orange. I used lemon this time.
Stir in the buttermilk.
Roll or press dough out on floured surface and cut into 8-10 wedges like pizza.
Put on greased cookie sheet and bake in preheated 375-400º F. oven for 16-18 minutes.
I love these scones. They take no time to make, and are so delicious.
They look great and would be good right about now with some piping hot coffee!!
ReplyDeleteThey do look pretty easy to make. I'll have to give them a try.
ReplyDeleteThese sound good--something to do with our surplus of buttermilk and sour milk!
ReplyDeleteStaci, or milk or alone. :<)
ReplyDeleteBermuda Onion, they were a snap to make, and so delicious!
Morning's Minion, lucky surplus to have!
Nan, I will definitely substitute raw sugar for white next time I make these. I often don't end up making these because of the white. What a simple solution! And thank you! :)
ReplyDeleteThey look delicious. I'd rather have a scone with my latte than any other cake. Usually I have raisons in my scones, but I'd like to try this recipe with buttermilk.
ReplyDeleteI LOVE scones! These look delicious. I am not the world's best baker, but I might try these.
ReplyDeleteYears ago on my one and only trip to England, I discovered scones with jam and clotted cream served, of course, with a pot of Darjeeling.....sigh!
Loved it then, love it now.
Colleen, I don't think Sugar in the Raw is actually 'raw' but it is different from white, and not so highly processed. Plus it looks and tastes great! More here:
ReplyDeletehttp://www.sugarintheraw.com/
Thanks again for the recipe!!
Vintage Reading, I loved the fruit in these!
Yvette, they are really easy to make. I promise. And such a great reward! I've had those cream teas too, and there's nothing like them.
I love scones (even have a scone pan!) and will have to give these a try. They sound divine!
ReplyDeleteLes, I have a scone pan too, but I didn't use it. I think the recipe is bigger than would fit, but I'm not sure. These are wonderful no matter how you make them.
ReplyDelete