Turn Your Passion into a Profession
Getting to culinary school is easier than you think
Main Courses
BeefPoultry
Seafood
Lamb
Pork
Game
Casseroles
Vegetarian
Pasta
Sandwiches
Starters
SoupsSalads
Desserts
DessertsBreads
BreadsCuisine
AfricanAmerican
Cajun & Creole
Caribbean
Chinese
Cuban
French
German
Middle Eastern
Italian
Indian
Japanese
Mexican
Eastern European
Spanish & Portuguese
Thai
Vietnamese
UK Cuisine
Methods
BakedFried
Grilled
Stir-Fried
Roasted
Poached
Steamed
Broiled
Barbecued
Review/Rate this Recipe
Save to MyRecipes
Rating: 
Title: Scones #06
Yield: 8 Servings
Ingredients
2 1/4 c flour
1/4 c sugar
1 ts baking powder
1/4 ts baking soda
3 tb unsalted butter
1 c buttermilk (see note)
Instructions
From: "Janet R. Starosta"
Date: Fri, 28 Jan 1994 00:56:56 GMT
[Preheat oven to 450 degrees]
Sift together flour, sugar, baking powder, and baking soda. Cut in butter
until mixture resembles coarse crumbs. Stir in buttermilk and mix until
dough is not sticky. Do not knead dough. Roll out (or press with your
hands) on a lightly floured surface and cut into 8 or 10 wedges. Place on
greased cookie sheet, brush tops with milk and bake at 450 degrees for 18
minutes.
NOTE: the trick to this recipe is to measure the buttermilk in a dry
measuring cup -- i.e. the same cup you use to measure flour. If you use a
liquid measuring cup, the dough is too sticky and the scones will not rise
in the oven.
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
Title: Scones #06
Yield: 8 Servings
Ingredients
2 1/4 c flour
1/4 c sugar
1 ts baking powder
1/4 ts baking soda
3 tb unsalted butter
1 c buttermilk (see note)
Instructions
From: "Janet R. Starosta"
Date: Fri, 28 Jan 1994 00:56:56 GMT
[Preheat oven to 450 degrees]
Sift together flour, sugar, baking powder, and baking soda. Cut in butter
until mixture resembles coarse crumbs. Stir in buttermilk and mix until
dough is not sticky. Do not knead dough. Roll out (or press with your
hands) on a lightly floured surface and cut into 8 or 10 wedges. Place on
greased cookie sheet, brush tops with milk and bake at 450 degrees for 18
minutes.
NOTE: the trick to this recipe is to measure the buttermilk in a dry
measuring cup -- i.e. the same cup you use to measure flour. If you use a
liquid measuring cup, the dough is too sticky and the scones will not rise
in the oven.
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
Reviews
Become a Chef
