MAKES 2 DOZEN SCONES
• 3 cups all-purpose flour
• ⅓ cup sugar
• 1 teaspoon salt
• 2½ teaspoons baking powder
• ½ teaspoon baking soda
• ¾ cup unsalted butter or margarine
• • 1 cup buttermilk
• 1 tablespoon heavy cream, for brushing
• Powdered sugar
orange marmalade, raisins, dried cranberries soaked in orange juice to soften, strawberry preserves, dried apricots, grated cheddar cheese, chopped golden Delicious apple mixed with melted butter, brown sugar, and chopped pecans
Combine the flour, sugar, salt, baking powder, and baking soda in a large bowl. Add the butter and mix with your fingertips or press butter into flour with a fork until crumbly. Add the buttermilk and mix until combined.
Transfer the dough to a floured board or counter. Tear of 2-inchdiameter portions from the dough and roll the dough out into circles that are about 4 inches in diameter and ¼ inch thick. Place filling of choice in the center. Fold the circle in half and seal edge. Place on a greased baking sheet. Brush the top of scone with cream, and bake at 400° for 15 minutes, or until lightly browned. Sprinkle with powdered sugar while warm, and serve.
This Breakfast recipe was published in 'The Book Lover's Cookbook by 'Shaunda Kennedy Wenger and Janet kay Jensen' - Ballantine Books'