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Scones are a big part of a traditional afternoon tea, but they also work well as part of a brunch menu, or as something different instead of biscuits.
This simple recipe for traditional buttermilk scones comes from my sister-in-law Mary. It is really easy to cook and makes the best scones I have ever had.
What You Need
2 cups flour
1/4 cup sugar
1 Tablespoons baking powder
1/2 teaspoon baking soda
1/2 cup margarine
1/2 cup dried fruit, raisins, or currants
3/4 cup of buttermilk
sugar for dipping (optional)
Pots and Utensils
Drinking glass or round cookie cutter
How to Put The Buttermilk Scones Together
1. Pre-heat the oven to 375°F.
2. Cover the cookie sheet with a layer of parchment paper. This prevents them from sticking.
3. Mix the flour, sugar baking powder and baking soda in a bowl.
4. To this mixture, cut in the margarine. Do this either by using a pastry blender or with two knives in a cross-wise cutting motion.
5. Add the salt, nutmeg and dried fruit.
6. Stir well to coat the fruit with the flour mixture.
7. Over all of this, add the buttermilk.
8. Gently mix until you can pat out or roll out the mixture (do not beat).
9. Roll out to about a 3/4″ thickness.
10. For round scones, use a small glass dipped in flour to cut them, or you can use a round cookie cutter.
11. For a bit of sparkle, dip the tops of the scones in sugar.
12. Bake on the parchment paper covered cookie sheet for 12-15 minutes depending on size. They should be light brown on top and bottom when done.
13. Serve the scones (warm or cool) with clotted cream (or Devonshire cream) and jam.