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Our Traditional Scones

Posted August 29, 2011 by Kate


  • 3 cs self rising flour
  • 3/4 c granulated sugar
  • 1/2 c unsalted butter
  • 1 c buttermilk


1. Preheat oven to 400 degrees.
2. Mix together flour and sugar. Use a pastry cutter (or
your fingertips) to cut in butter until the mixture
resembles coarse cornmeal.
3. Add about 3/4 cup of buttermilk and stir. Add the rest of
the buttermilk in small increments until the mixture forms.
(Some of the flour may not be incorporated).
4. Turn out onto a floured work space. Knead until easy to
handle (usually about 4-5 turns). Pat gently to 1 inch
thick. Cut with a small biscuit cutter.
5. Transfer to parchment-lined baking sheets (using a
vegetable oil spray works great too). Bake for 8-10 minutes
or until lightly browned. Check and adjust time if
6. Optional Glazing: We did not glaze our traditional scones
in the tea room, but you can prepare a mixture of powdered
sugar, milk and vanilla for a glaze to brush on after they
have come out of the oven, or brush milk on top and sprinkle
with sugar and then bake.

Add your favorite ingredients
A lot of the fun of making scones is experimenting and
adjusting the recipe to your own particular taste! The sugar
and milk adjust according to the other added ingredients.
Easy additions to this recipe are cinnamon and raisins.

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