Recipe - English Scones

2 cup Allpurpose flour
2 teaspoon Baking powder
One half teaspoon Salt
One fourth cup Butter
Three fourths cup Buttermilk

From: teresa marie Cannon rubyd@wam.umd.edu

Date: 19 Nov 1994 09:25:33 0500
Hot Scones, served as soon as they are removed from the oven, are an
English specialty. Serve with butter or marmalade or jam.

In large bowl, combine flour, baking powder and salt. Add butter. Combine
with your fingers, a wooden sppon, or a pastry belnder until coarse crumbs
form. Add buttermilk. Quickly stir to form a dough. Divide dough in half.
Form each half into a ball. Flatten to a round. Place on lightly greased
baking sheet. Cut each crosswise into 4 pieces but not all the way through.
Bake at 425 degrees for 1015 minutes. Serve Hot! Makes 8 scones.

NOTE: You may substitute whole wheat flour for half of allpurpose flour.
For a golden crust, brush scones before baking with beaten egg and sprinkle
with brown sugar. Regular milk can be substituted for buttermilk.
Buttermilk makes scones more tender and moist.

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