Penelope's Royal Scones
3 1/4 cups self-rising flour
1/3 cup sugar
1/2 cup butter, cut into small pieces
3/4 cup buttermilk (Substitute 3/4 cup milk with 2 tsp lemon juice)
Mix flour & sugar together with a wisk. Cut butter into flour and sugar with a pastry blender until it resembles fine breadcrumbs. Make a well in the center of the mix and add buttermilk. Mix lightly with a fork until a soft dough is formed. Put onto lightly floured surface and gently kneed a few times. Roll or press dough out to 1" thick. Cut into 2 1/2 inch circles with biscuit cutter and place on lightly greased cookie sheet, spaced a little apart. Gather trimmings and repeat until dough is all used. Brush tops with milk or beaten egg. Bake at 375 F for 12 to 15 minutes, until just lightly brown on top. (Dried currents or dried fruit may be added after buttermilk. Mix 1/4 cup dried fruit with 2 tsp flour and add to scone mixture.) Makes 12 scones. Serve with Devonshire cream and jam.
|Click to Print This Page|