28 April 2011
2 c. flour
1 Tbsp Baking powder
2 Tbsp sugar
1/2 tsp salt
6 Tbsp butter
1/2 c. buttermilk (or regular milk with a splash of white vinegar)
1 lightly beaten egg
Mix dry ingredients. Cut in the butter until it resembles a coarse cornmeal. Make a well in the center and pour in buttermilk.
Mix until dough clings together and is a bit sticky. Do not overmix.
Turn out dough onto a floured surface. Shape into a 6-8" round about 1.5 in thick. Quickly cut into pie wedges or use a round biscuit cutter to cut into circles. The secret of tender scones in a minimum of handling. bake on an ungreased cookie sheet. Be sure the sides don't touch each other. Brush the top with the egg. Bake at 425 for 10-20 min or until light brown.