Country Buttermilk Scones
3 c. all-purpose flour
1/3 c. sugar
2-1/2 t. baking powder
½ t. baking soda
¾ t. salt
¾ c. butter
1 c. buttermilk
1 egg, beaten
Mix the flour, sugar, baking powder, baking soda and salt in a large bowl. Add butter and blend with a fork or pastry cutter until the mixture has the texture of coarse cornmeal. Stir in any fillings. Add the buttermilk and stir with a fork until the dough pulls away from the sides of the bowl. Do not over mix the dough or the scones will be tough.
Shape into a ball on a lightly floured surface. Divide into 3 portions and roll each portion into a circle ½ inch thick. Cut each circle into 6 wedges. Place 1 – ½ inches apart on a lightly greased baking sheet. Brush the tops with the beaten egg.
Bake at 425 degrees for 12 to 15 minutes, or until the tops are golden brown. Serve warm with preserves and butter or whipped cream. Makes 1 – ½ dozen.
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