Ingredients
-
3
-
1/3
-
1
-
2 1/2
-
1/2
-
3/4
-
1
-
-
-
-
-
-
-
-
Directions
Mean Chef’s Buttermilk Scones,I adopted this recipe after the original poster, Mean Chef (IHHDRO), departed the site. He posted the recipe on Aug 19, 2002.,Favorite scone recipe! I skip the freezer step and they always turn out great anyway. We like them served with strawberries over the top too…sort of like an elegant strawberry shortcake. 🙂 thanks for sharing! Postnote: I glazed them with a maple glaze and they are sooooo…. good!,I’ve already made these twice in the past 2 weeks and now I am making them again! I made them for my bible study and another time just for family and everyone loved them. We ate them w/ apple butter! I think this Saturday instead of pancakes for the kiddos were going to have these- Yum! I had bought the large carton of buttermilk since they were out of the small and found this recipe to help use it up, so glad I did! Thanks!!! Oh I did up the sugar about 3 Tbs or so.
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Steps
|
1
Done
|
Put Dry Ingredients in Food Processor, Pulse to Mix. |
|
2
Done
|
Add Butter, Pulse Until Butter Is in Pieces About the Size of a Hazelnut. |
|
3
Done
|
Dump Into Bowl. |
|
4
Done
|
Pour in Buttermilk and Mix With a Fork Until a Shaggy Mass Forms. |
|
5
Done
|
Form Into a Disk About 1 1/2 Inches High, Cut Disk in Half and in Half Again. |
|
6
Done
|
Cut Each of the 4 Pieces Either Into Thirds to Get 12 or in Half Again to Get 8. |
|
7
Done
|
Place on Parchment Lined Sheet Pan and Freeze For 20 Minutes Remove from Freezer, Brush Tops With Egg Yolk/Cream Mixture Sprinkle With Sugar. |
|
8
Done
|
Bake For About 12 Minutes at 400. |
