Meals Matter

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Contributed By: DCC
Dairy Council of California

Ingredients

2 cups All-purpose flour

2 teaspoons Baking powder

1/4 teaspoon Baking soda

1/2 teaspoon Salt

2 tablespoons Sugar

1/3 cup Butter, cut up

1/2 cup Buttermilk

1 Large egg, lighly beaten

1 tablespoon Milk

1 tablespoon Sugar

Preparation

COMBINE first 5 ingredients; cut in butter with a pastry blender until mixture is crumbly. Add buttermilk and egg, stirring just until moistened.

TURN dough out onto a lightly floured surface; knead 5 or 6 times. Divide dough in half, and roll or pat each portion into a 6-inch circle. Cut into 8 wedges, and place 1 inch apart on lightly greased baking sheets. Brush with milk, and sprinkle with 1 tablespoon sugar.

BAKE at 425 degrees F for 12 to 15 minutes or until scones are golden brown.

YIELD: 16 servings.

Cook's Notes

FOR LEMON-POPPY SEED SCONES:
Add 2 teaspoons grated lemon rind and 1 teaspoon poppy seeds to flour mixture. Omit milk and sugar topping. Combine 1 1/2 tablespoons fresh lemon juice and 1 cup sifted powdered sugar; drizzle evenly over warm scones.

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