Oh buttermillk scones, you are are my favourite!
One fine morning my dear friend Shari made me a scone. Then Shari made me eat the scone. Shari did not make me eat the second scone but I ate it anyway because I am sacrificial like that. Upon tasting I asked for the recipe forthwith. I received the recipe from Shari who, it turns out, had asked for the recipe from her friend who had written it down from somebody else who had likely copied it from their great aunt's sister-in-law somewhere out there beneath the pale moonlight. It's one of those. The kind with almost no origin so distant are it's beautiful beginnings.
Even the scones themselves are singing their own praises. They are that good.
If you recognize this recipe as your own or somebody else's please let me know and I will properly credit Whomever for bringing this into the world.
Whomever should not go unnamed!
Buttermilk SconesI used the wild cranberries I'd found on Plane Crash Island and combined them with a ½ cup of blueberries - so good and so pretty. Inspired, I tells ya!
3 cups flour (3¼ cups for cheese scones)
½ cup white sugar (¼ cup or no sugar at all for cheese scones)
1 tbsp baking powder
½ tsp salt
½ tsp baking soda
¾ cup butter
1 cup buttermilk (if no buttermilk substitute milk plus 2 tbsp vinegar to equal 1 cup)
For cheese scones add 1 cup shredded cheddar before adding milk to mixture and for fruit scones add 1 cup fruit and the rind of an orange or lemon before adding milk to mixture.
Mix dry ingredients together. Cut in butter with pastry blender. Add cheese or fruit now. Gradually add buttermilk into dry ingredients. Do not overmix. Roll or press dough out on floured surface into a circle ¾” thick. Slice into 8-10 wedges like a pizza. Place on greased cookie sheet. Bake at 375-400° F for 16-18 minutes.