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Sunday, November 7, 2010

Buttermilk breakfast scones (David and Diane)

Ingredients
2 C all-purpose flour
½ C granulated sugar – can cut this down to taste
1 ½ t baking powder
½ t baking soda
¼ t salt
6 T butter, chilled cut in ¼ inch cubes
½ c buttermilk
1 egg
1 ½ t vanilla – more to taste
1 cup dried fruit, or raisons, or fresh berries or chopped banana
¼ cup chopped walnuts or pecans

Directions

Ingredients:
2 C all-purpose flour
½ C granulated sugar – can cut this down to taste
1 ½ t baking powder
½ t baking soda
¼ t salt
6 T butter, chilled cut in ¼ inch cubes
½ c buttermilk
1 egg
1 ½ t vanilla – more to taste
1 cup dried fruit, or raisons, or fresh berries or chopped banana
¼ cup chopped walnuts or pecans
Directions:
Preheat oven to 400
stir flour, sugar, baking powder, baking soda and salt in large bowl
cut butter into cubes and put them on top of flour mixture
rub the butter into the four using your hands or a pastry cutter until it is all smooched in – crumbly
mix buttermilk, egg and vanilla in a bowl
add liquid mixture to the dry stuff
mix in the fruit and nuts
form into 6 or 7 blobs and place evenly on thick cookie sheet (no shortening required on pan)
bake for 15-20 minutes until top is slightly browned and toothpick inserted comes out clean

Comments
You can serve with cherry or lemon curd

Good fruit combinations for different types of scones
a)Banana/Walnut/maple
b)dried cranberries
c)Fresh Blueberries
d) Dried Mango and honey

You can cut the sugar down to 1/4 cup with sweeter fruit/syrup, or honey

I use dried buttermilk instead of fresh - keep it in the fridge until use, mix 2 Tbs to make 1/2 cup. Great to have around for pancakes, muffins as well. Available in most grocery stores.

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