Buttermilk Scone Heart
|All purpose flour||3 Cup (48 tbs), unsifted|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Baking powder||2 1⁄2 Teaspoon|
|Cold butter/Margarine||3⁄4 Cup (12 tbs), cut into small pieces|
|Chopped pitted dates/Currants||3⁄4 Cup (12 tbs)|
|Grated orange peel||1 Teaspoon|
|Buttermilk||1 Cup (16 tbs)|
|Ground cinnamon||1⁄4 Teaspoon, mixed with 2 tablespoons sugar|
In a large bowl, stir together flour, sugar, baking powder, soda, and salt until thoroughly blended.
Using a pastry blender or 2 knives, cut butter into flour mixture until it resembles coarse cornmeal; stir in dates and orange peel.
Make a well in the center of the butter-flour mixture; add buttermilk all at once.
Stir mixture with a fork until dough cleans the sides of the bowl.
With your hands, gather dough into a ball; turn out onto a lightly floured board.
Roll or pat into a circle 1/2 inch thick.
Using a 2 1/2-inch heart (or other shape) cutter, cut into individual scones.
Place 1 1/2 inches apart on lightly greased baking sheets.
Brush tops of sconeswith cream; sprinkle lightly with cinnamon-sugar mixture.
Bake in a 425° oven for 12 minutes or until tops are light brown.