Side Pannel
My Scones
My Scones
- Recipe Submitted by ADMIN on 09/26/2007
Category: Quick Breads, Breakfast, Breads, Brunch
Ingredients List
- 2 1/4 c Flour
- 2 tb Sugar
- 1 tb Baking powder
- 1/2 ts Baking soda
- 1/2 ts Salt
- 3/4 c Raisins; (optional)
- 4 tb Cold butter; (unsalted)
- 1 lg Egg
- 2/3 c Buttermilk; (+more if
- -needed)
- 1 Egg white; Beat with 1 tsp.
- -water
- 2 ts Sugar
Directions
Preheat oven to 425 deg. F. In a medium size bowl, combine flour, sugar,
baking powder, baking soda and salt stir well. Cut in butter until
mixture resembles coarse crumbs. Make a well in the center and mix in the
raisins.
Beat together the egg and the buttermilk. Pour into the well. Stir with a
fork, adding more buttermilk if necessary to make a sticky but manageable
dough.
Gently gather dough into a ball and turn out onto a floured surface. Knead
lightly. Divide the dough into two equal portions. Flatten each part into a
3/4-inch thick circle. With a sharp floured knife, cut each circle into six
wedges and arrange on a buttered baking sheet. Brush tops with egg wash and
sprinkle with sugar.
Bake 12-15 minutes or until tops are light golden.
Split open while hot, spread with jam and top with a mixture of whipped
cream and sour cream.
baking powder, baking soda and salt stir well. Cut in butter until
mixture resembles coarse crumbs. Make a well in the center and mix in the
raisins.
Beat together the egg and the buttermilk. Pour into the well. Stir with a
fork, adding more buttermilk if necessary to make a sticky but manageable
dough.
Gently gather dough into a ball and turn out onto a floured surface. Knead
lightly. Divide the dough into two equal portions. Flatten each part into a
3/4-inch thick circle. With a sharp floured knife, cut each circle into six
wedges and arrange on a buttered baking sheet. Brush tops with egg wash and
sprinkle with sugar.
Bake 12-15 minutes or until tops are light golden.
Split open while hot, spread with jam and top with a mixture of whipped
cream and sour cream.
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