Scones from scratch

It’s Sunday morning!!! My favourite time of the week. And to inaugurate my newly assembled and organized baker’s rack, I made scones for breakfast, following the recipe of a friend of a friend. Jola, I haven’t yet had the pleasure of meeting you, but I want to let you know that your scones are amazing! Thanks for sharing!

Lovely with a cup of creamy Earl Grey, a special blend from The Secret Garden.

Jola’s Scones

2 cups flour
2 1/2 teaspoons baking powder
1/4 teaspoons baking soda
3 tablespoons sugar
1/4 cup butter
1 egg
2/3 cup buttermilk

Preheat oven at 400 degrees.

Combine dry ingredients in bowl.

Cut in butter until crumbly. You can use two knives, a fork, a pastry blender, or your fingers.

Stir in egg and buttermilk. Mix until just blended.

Turn the dough out onto a floured surface and gently pat it into a large round about 3/4 inch thick.

Cut out scones with a floured cutter.

Place on a greased baking sheet and brush with milk.

Makes about 12-14 small scones or 6-8 large ones.

Variations: Add raisins, cranberries, orange zest, lemon zest, currants, apricots or any dried fruit to the dough at the same time as the wet ingredients. Or for savoury scones, add bacon bits or sausage slices, cheese, chives, or garlic.


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