Traditional English Buttermilk Scones
Scones are a big part of a traditional afternoon tea, but they also work well for a brunch menu, or as something different to serve instead of biscuits.
– baking powder
– baking soda
– dried fruit raisins, or currants
– sugar for dipping optional
Mix the flour, sugar, baking powder and baking soda in a bowl.
Cut in the margarine. Add the salt, nutmeg and dried fruit. Over all of this, add the buttermilk. Gently mix.
Roll out to about a 3/4" thickness. For round scones, use a round cookie cutter, or a small glass dipped in flour to cut them.
Bake on a parchment paper covered cookie sheet for 12-15 minutes, until the scones are slightly brown.
Serve the scones (warm or cool) with butter or clotted cream (also known as Devonshire cream) and jam.
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