Prep 20 mins
Cook 20 mins
I got the recipe for this in Julian, California when my boyfriend and I went to Julian Tea and Cottage Arts for lunch. They serve these delicious scones with whipped cream and raspberry preserves. The recipe is quite heavy on the butter but it makes for very tender and moist scones. I did not have a food processor so I just ground the butter into the flour using an egg whisk, which worked out fine. You may need more flour than what is listed, I did. Rather than rolling them out I simply dropped them by hand onto greased baking sheets. Enjoy.
- 3 cups all-purpose flour
- 2 tablespoons baking powder
- 1⁄2 teaspoon baking soda
- 1 1⁄2 tablespoons sugar
- 1 cup ice cold butter, cut into pieces
- 1 1⁄2 cups buttermilk, plus additional for brushing
- In a food processor, combine dry ingredients and pulse a few times.
- Add pieces of butter a few at a time and pulse until combined.
- Put in a mixing bowl and chill for ten minutes in refrigerator.
- Preheat oven to 400 degrees.
- Add buttermilk, mixing until ingredients are moistened.
- Immediately pour onto floured surface and knead twelve times.
- Roll into a 1" thickness and cut with a 2" biscuit cutter.
- Place on greased cookie sheet, close but not touching. Brush with buttermilk.
- Bake for twenty minutes or until golden brown. Serve hot. May be frozen and reheated.
These scones were very good. I added rum soaked dried cherries and chocolate chunks. Yum!! They were very light in texture. Will make again.