Serves: 16
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons sugar
1/3 cup butter, cut up
1/2 cup buttermilk
1 large egg, lightly beaten
1 tablespoon milk
1 tablespoon sugar
Combine first 5 ingredients. Cut in butter with a pastry blender until crumbly. Add buttermilk and egg, stirring just until moistened. Turn dough out onto a lightly floured surface, and knead 5 or 6 times. Divide dough in half, and roll or pat each portion into a 6-inch circle. Cut each circle into 8 wedges, and place 1 inch apart on lightly greased baking sheets. Brush with milk, and sprinkle evenly with 1 tablespoon sugar. Bake at 425 degrees for 12 to 15 minutes or until scones are golden brown.
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