By Julie White
I recently had a birthday tea party for a dear friend. We made little tea sandwiches and assorted goodies. The star of the show were the scones. Serve with jam and whipped cream or English clotted cream. Scrumptious!
Delicious and very moist and tender scones. Pretty basic recipe except for the buttermilk.
INGREDIENTS:
- 3 cups all purpose flour
- 1/3 cup sugar
- 2 ½ tsp baking powder
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 stick cold butter, cut into small pieces
- 1 cup cold buttermilk
- 2 tbs grated lemon rind
- 2 tbs extra butter melted and sugar for topping scones before baking.
COOKING:
Preheat oven to 425 degrees
Mix all ingredients in a bowl. It comes together nicer if you do it by hand. If dough seems dry, add a small drizzle of buttermilk
Make a circle of the mixed dough and pat to about ½ inch thick
Place on a greased cookie sheet or place on parchment paper on a cookie sheet
Brush the raw dough with melted butter and generously sprinkle with sugar
Cut the circle into 8 even wedges, cutting through the dough but not separating the pieces
Bake at 425 for 20 minutes
You can add currents or raisins if desired
Serve warm or room temperature with jam and whipped cream or the English way with clotted cream
To make clotted cream, combine pint of whipping cream with ½ cup of sour cream
2 teaspoons of powdered sugar
Stir well and refrigerate
Enjoy for a special occasion or for a special brunch.
Quote for June:
Just when the caterpillar thought the world was over, it became a butterfly. English Proverb
