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Buttermilk Scone Hearts Recipe

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This recipe for Buttermilk Scone Hearts, by , is from Our Family Cookbook Project 2006, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
John and Artie (Arletta Tessman) Sherry- Lafayette, CA
Added: Sunday, January 15, 2006

Category:
Category:

Ingredients:  
Ingredients:  
3 c. all-purpose flour
1/3 c. sugar
2 1/2 tsp. baking powder
1/2 tsp baking soda
3/4 tsp. salt
3/4 c. (1/4 lb. plus 4 T.) firm butter or margarine, cut into small pieces
3/4 c. chopped pitted dates or currants
1 tsp. grated orange peel
1 c. buttermilk
about 1 T. half and half (light cream) or milk
1/4 tsp. ground cinnamon mixed with 2 T. sugar

Directions:
Directions:
In a large bowl, stir together flour, the 1/3 c. sugar, baking powder, baking soda, and salt until thoroughly blended. Using a pastry blender or 2 knives, cut butter into flour mixture until it resembles coarse cornmeal; stir in dates and orange peel.
Make a well in center of flour mixture; add buttermilk all at once. Stir mixture with a fork until dough cleans sides of bowl.
With your hands, gather dough into a ball; turn out onto a lightly floured board. Roll or pat into a 1/2 inch thick circle. Using a 2 1/2 inch heart (or other shape) cutter, cut into individual scones. Place 1 1/2 inches apart on lightly greased baking sheets. Brush tops of scones with half and half; sprinkle lightly with cinnamon-sugar mixture.
Bake in a 425 F oven for 12 minutes or until tops are lightly browned. Serve warm.

Number Of Servings:
Number Of Servings:
18 scones
Personal Notes:
Personal Notes:
Artie makes the best scones that I have ever eaten. She always makes about four dozen on Christmas morning which we deliver to our two good neighbors for their morning breakfast. John

 

 

 

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