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Buttermilk Scone Heart

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  All purpose flour 3 Cup (48 tbs), unsifted
  Sugar 1⁄3 Cup (5.33 tbs)
  Baking powder 2 1⁄2 Teaspoon
  Soda 1⁄2 Teaspoon
  Salt 3⁄4 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)
  Cream/Milk 1 Tablespoon
  Ground cinnamon 1⁄4 Teaspoon, mixed with 2 tablespoons sugar
  Sugar 2 Tablespoon

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.

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