Search
  • Eat, Darling, Eat

Buttermilk Scones

(by Sian Reeves)

(adapted from BBC Food)

3 1/3 c. flour plus extra for dusting

2 t. baking soda

2 t. cream of tartar

2 t. sugar

4 T. unsalted butter, cut into small pieces

2 T. vegetable shortening

1 1/4 c. buttermilk

1 egg, beaten

Preheat oven to 425 F.

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

Add the butter and shortening, and rub into the flour mixture with fingers.

Add buttermilk, and mix to form a dough.

Lightly flour a work surface, and pat the dough out 1 1/2 in. thick.

Use a 2-in. biscuit cutter to form rounds.

Place on a parchment-lined baking sheet.

Brush tops with beaten egg.

Bake for 12 minutes, or until golden.

Cool on a wire rack and serve with clotted or whipped cream and jam.

Recent Posts

See All

Butternut Squash Soup

(by Eleanor May Blackburn) 2 - 3 T. olive or sunflower oil 1 large onion, chopped 1 medium butternut squash, peeled, seeded, and cubed 1 t. cumin 1 qt. vegetable stock salt and pepper to taste Heat oi

Tennessee Corn Pone

(by Dana Aber-Torres) (adapted from Laurel’s Kitchen, with Gwen Aber’s notes) 4 c. very juicy seasoned beans such as pinto or kidney beans (I think we probably used dried beans, but canned beans would

Spaghetti Bolognese

(by Esme Michaela) 1 – 2 T. olive oil 1 small onion, chopped 2 cloves garlic, chopped or crushed 1/2 red bell pepper, chopped big handful of chopped fresh herbs (mix of rosemary, oregano, basil, thyme