Dry Mix:

Need:

Mix dry ingredients. Cut in 1 stick butter until it resembles course crumbs. Add 1 cup water and stir just until all the dry mix is moistened. (Only knead about 6-8 times - the less you mix, the fluffier they are!).








Turn onto a lightly floured surface. Pat into an 8" square (sprinkling with more flour if necessary). Cut into 8 wedges (for large scones) or into 12 wedges for medium sized scones. Place on a cookie sheet. Glaze with egg white (optional) and sprinkle with sugar.

Oven temp: 425 degrees ~ Time: 12-15 minutes

• Chocolate Chip Scones: add 1/2 c. mini chocolate chips


• Lemon or Orange Poppyseed Scones: add 1 t. grated lemon/orange peel, 1 t. lemon/orange extract and 1 T poppy seeds or use 5 drops of Young Living Lemon or Orange essential oil. 


• Omit nutmeg and sugar for really great biscuits!

*I use KerryGold butter and they are pretty and delicious, but regular butter works fine.

Original recipe: 



2 c. flour

2 T. sugar

2 t. baking powder

1/2 t. each: salt, baking soda, nutmeg

1/2 c. butter

3/4 c. buttermilk*

1 egg white {for an egg white wash before baking}





Mix dry ingredients. Cut in 1 stick butter until it resembles course crumbs. Add 3/4 cup buttermilk and stir just until all the dry mix is moistened. (Only knead about 6-8 times - the less you mix, the more fluffier they are!).

Turn onto a lightly floured surface. Pat into an 8" square (sprinkling with more flour if necessary). Cut into 8 wedges. Place on a cookie sheet. Glaze with egg white (optional) and sprinkle with raw sugar crystals.




 *If I use powdered buttermilk, I add it to the dry mix, and then add 3/4 c. water after the butter is cut in. If I am out of buttermilk, I use soured milk (3/4 c. of milk with a teaspoon of vinegar, let sit for 10 minutes).