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Scones
Ingredients
3 cups all purpose flour
1 tablespoon baking powder
1 cup butter or margarine
1 cup buttermilk
1 tablespoon lemon zest
Your choice of raisins; dried cranberries; or butterscotch, cinnamon, or
chocolate chips
Cinnamon Spread
1 teaspoon cinnamon, 2 tablespoons sugar, 1/2 pound (230 grams) soft butter
or margarine
Directions
Cut softened margarine or butter into the mixture of flour and baking powder
(you may use the Oster® Mixmaster® Stand Mixer if you desire). When the
mixture resembles coarse meal, add buttermilk and zest and mix until the
dough is combined. On a lightly floured counter or board, mix in your choice of
raisins, dried cranberries, or those wonderful commercial butterscotch,
cinnamon, or chocolate chips. Divide batter into 2 balls and pat into a circle
until it is about 1.27cm to 1.90cm (1/2 to 3/4 inch thick. Cut into triangles and
bake on a non-stick cookie sheet at 205 ºC (400 ºF) degrees for about 35 to 40
minutes until golden brown. You may sprinkle the tops with about 2
tablespoons of sugar if desired before baking. Serve warm or at room
temperature accompanied by cinnamon spread.
Cinnamon Spread
Mix 1 teaspoon cinnamon and 2 tablespoons sugar with ½ pound (230 grams)
soft butter or margarine. Label and use as a topping for toast, muffins, or
scones. Also great on pancakes and waffles. More cinnamon and a ¼
teaspoon of nutmeg may be added.
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