Buttermill Teatime Scones
Buttermill Teatime Scones recipe
Yield
12 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
or half whole wheat and half all-purpose flour |
|
| 1 | tablespoon |
sugar
|
|
| ½ | teaspoon |
baking powder
|
|
| ½ | teaspoon |
baking soda
|
|
| ¼ | teaspoon |
salt
|
|
| ⅓ | cup |
butter
chilled |
|
| 1 | each |
eggs
|
|
| ½ | cup |
buttermilk
|
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
or half whole wheat and half all-purpose flour |
|
| 15 | ml |
sugar
|
|
| 2.5 | ml |
baking powder
|
|
| 2.5 | ml |
baking soda
|
|
| 1.3 | ml |
salt
|
|
| 79 | ml |
butter
chilled |
|
| 1 | each |
eggs
|
|
| 118 | ml |
buttermilk
|
|
| 5 | ml |
vanilla extract
|
|
Directions
In large bowl, combine flour, sugar, baking powder, baking soda and salt.
With a pastry blender or two knives cut in butter until mixture resembles coarse crumbs.
In separate bowl, combine egg, buttermilk and vanilla.
Using fork, stir into dry ingredients to form a soft dough.
Gather into ball. Turn out onto lightly floured surface; knead lightly 10 times.
With lightly floured hands, pat dough in ½ in thick round.
Using 2½ in. cookie cutter, cut dough into rounds, gathering scraps together until dough is all used up.
Place rounds on lightly greased baking sheet.
Bake in 425F (220C) oven 12 to 15 minutes or until golden brown and risen.
Let cool on wire racks.
Serve warm.
