Ingredients
- 1 cup all-purpose flour
- two tablespoons plus 1/2 teaspoon sugar, divided
- 1 teaspoon baking powder
- 2/3 teaspoon sodium bicarbonate
- 1/4 cup cold butter
- 1/3 cup buttermilk
- 3 tablespoons raisins or dried currants
- 1/4 teaspoon grated lemon or orange peel
- 1/8 teaspoon ground cinnamon
Directions
- In a tiny bowl, combine the flour, two tablespoons sugar, baking powder and sodium bicarbonate. Decline in butter until mixture resembles coarse crumbs. Stir within the buttermilk, raisins and lemon peel until a gentle dough forms.
- Turn dough onto a gently floured surface knead lightly 5-6 occasions or until no more sticky. On the gently greased baking sheet, pat dough right into a 5-in. circle about 3/4 in. thick. Score the very best, making six wedges.
- Combine cinnamon and remaining sugar sprinkle outrageous. Bake at 375 for 23-25 minutes or until golden brown. Remove from pan to some wire rack. Enter wedges. Serve warm. Yield: 6 scones.
Initially printed as Buttermilk Scones in Reminisce Extra April 2001, p52