Scones

Scones

(yield 8 scones)

A recipe that my dad loved to make us for breakfast. He usually put raisins in them but, would sometimes make them without raisins for me. These are not sweet scones but a more traditional plain scone that is best served with butter and jam. My grandma was proud of our English heritage and scones are a part of that 

Ingredients

2 cups flour

1/2 tsp baking soda

1 tsp cream of tartar

pinch of salt

2 oz Butter

8 oz Buttermilk 

1/2 cup raisins or other dried fruit optional

Directions

In a mixing bowl combine flour, baking soda, cream of tartar, and salt. 

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Using a pastry blender cut in the butter until the mixture looks crumbly. 

Add raisins or other dried fruit, I did not have nor like raisins, so I used dried cherries.

It's best to soak the dried fruit in alcohol overnight so it's not overly dry once the scone is baked. To soak put your dried fruit in a mason jar with just enough alcohol to cover it, place the lid on tightly, shake, and let sit on the counter overnight. Any unflavored alcohol will work. I used West Virginia Moonshine. 

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Add Buttermilk and mix just enough to make a dough. Being careful not to over mix. The Dough should be wet and sticky.

Dump out dough on a heavily floured surface and pat into a large circle about 8 inches in diameter. 

Cut into 8 triangles

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It's best to bake them right away but if you want to make them ahead of time cut them and then freeze. They bake great straight out of the freezer. Great for if you don't want to bake them all at once or prep if you plan on having a lot of people over for breakfast. 

Brush the tops with buttermilk fresh or frozen

Optional sprinkle the top with some turbinado sugar 

Bake at 400F for approximately 15-20 minutes.