Breads
K’s Rich Fruit Buttermilk Scones Makes 24 3 cups self-rising flour ½ cup granulated sugar A pinch of salt 1½ 6-ounce sticks butter at room temperature 1/2 cup mixed dried fruit or raisins 2 large eggs, beaten 2/3 cup buttermilk extra flour for dusting
Preheat oven to 425 degrees. Sift flour and salt into a bowl. Sprinkle in the sugar, then cut the butter in lightly until the mixture looks crumbly. Sprinkle in the dried fruit; pour in the beaten egg and add the buttermilk. Start to mix the dough with a knife and finish off with your hand. It should be soft but not sticky, so add more milk, a teaspoon at a time, if the dough seems too dry. Form the dough into a ball and turn it out onto a lightly floured surface. Roll it out very lightly to a round at least 1 inch thick, then cut the scones out by placing the 2” cutter on the dough and giving it a sharp tap. Don’t twist, just push the dough out, then carry on until you are left with only trimmings. Re-roll the trimmings and cut extra scones. Place the scones on a lightly greased baking sheet and brush tops with egg or milk. Bake the scones in the top half of the oven for 10 to 12 minutes or until they are well risen and golden brown. Remove to a cooking rack and serve very fresh, split and spread with butter. Karen Gunter
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