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Buttermilk Scones 2


2 c Sifted all-purpose flour
1/3 c Well-chilled lard or solid vegetable shortening
2 tablespoon Sugar
2 teaspoon Baking powder
3/4 c Buttermilk
1/2 teaspoon Salt
2 tablespoon Half and half
1/2 teaspoon Baking soda

Makes about 20

Preheat oven to 450 F. Resift flour with sugar, baking powder, salt and baking soda into large bowl. Cut in lard until mixture resembles coarse meal. Make well in center and pour in buttermilk. Toss with fork jut until dough binds together. Knead dough until smooth, 3 to 5 times.

Roll dough out 1/2 inch thick on lightly floured surface. Cut into 2-1/2-inch rounds with floured cookie cutter or glass. Arrange on ungreased baking sheets, spacing 1 inch apart. Brush tops with half and half. Bake scones until tops are golden brown, 12 to 15 minutes. Serve immediately.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.