Old Tavern Scones
This version includes raspberries. You can add any fruit you prefer.
Makes 8 scones
Ingredients
2/3 cup of buttermilk or plain yogurt
1 large egg
3 cups all-purpose flour
4 teaspoons of baking powder
1/2 teaspoon of baking soda
1/2 teaspoon of salt
8 tablespoons (1 stick) cold unsalted butter, cut up
1 cup fresh Raspberries (if large, cut in half or in quarters)
1/2 cup granulated sugar
1 teaspoon freshly grated orange peel (optional)
1 tablespoon butter at room temperature
Heat oven to 375 degrees. Measure buttermilk in a 2 cup glass measure, beat in egg with a fork.
Put flour, baking powder, baking soda and salt into a large bowl, stir to mix well. Add the stick of cold cut up butter and blend with a pastry cutter until mixture looks like fine granules.
Add raspberries, sugar and orange peel, toss lightly to distribute evenly. Add buttermilk mixture, stir with a fork until a soft dough mixture forms.
Turn out dough onto a lightly floured board and give it 3 to 4 kneads, just until well mixed. Form dough into a ball, cut into wedges. Form each wedge and place on an un-greased cookie sheet.
Bake 20 to 25 minutes, or until medium brown, remove to wire rack and brush with 1 tablespoon of soft butter. Let cool, uncovered and prepare to serve.