Buttermilk melt scones

Buttermilk Melt Scones recipe

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3-1/4 cups all-purpose flour
2 Tablespoons baking powder
1/2 teaspoon baking soda
2 Tablespoons sugar
2-1/4 sticks ice-cold butter
1-1/2 cups buttermilk
Devonshire Cream:
1 cup heavy cream
1/2 cup sour cream


Cut butter into 1-inch cubes and combine with the dry ingredients in a food processor. Process thoroughly. Put mixture in a bowl and chill for a least 10 minutes. Mix flour mixture with enough buttermilk to moisten well. On lightly floured surface, gather into a ball and knead about 13 times. Pat gently into a 1-1/4 inch thickness and cut into circles with biscuit cutter or into wedges with a sharp knife. Place on ungreased baking sheet and bake for 20 minutes (or until golden). Serve with jam and Devonshire Cream.

Devonshire Cream:Whip heavy cream until it stands in peaks, then add sour cream. Mix together.

Hints for perfect scones every time:Be sure butter is icy cold. Oven must be preheated and up to temperature before baking. If you don’t have buttermilk, put 2 Tablespoons of regular white vinegar into 2 cups of milk and let sit for about 15 to 20 minutes. Use in place of buttermilk. To make ahead, mix dry ingredients and butter as directed. Store in a heavy plastic bag in freezer. When ready to bake scones, measure 1/2 cup of flour mixture per scone. Dampen with buttermilk, cut and bake. For best flavor, bake scones to be ready just a few minutes before serving. Serve scones warm with jam and Devonshire Cream. Raspberry jam is traditional. Enjoy with tea and friends.

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