"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Buttermilk Scones Recipe

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This recipe for Buttermilk Scones, by , is from The Mills Family Cookbook - The Next Generation, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathe (Boone) Pollard
Added: Sunday, March 13, 2005

Category:
Category:

Ingredients:  
Ingredients:  
8 c flour
1-1/3 c sugar
12 oz butter, sliced thinly
2 Tbsp baking powder
2 tsp baking soda
1 tsp salt
1-1/2 c buttermilk
4 eggs
1-1/2 Tbsp vanilla
1 Tbsp raw sugar
36 Tbsp jelly

Directions:
Directions:
Combine flour, sugar, baking powder, baking soda, salt & butter in food processor until corn meal texture. Combine buttermilk, eggs & vanilla. Combine the dry and wet bowl and mix thoroughly. Divide dough into manageable sized and roll out thick. Cut dough with a round bowl or similar item with a 5 opening and place on a cookie sheet. Place approximately 1 Tbsp of jelly onto the one half of the circle and fold in half. Seal the edges of the dough closed like a piecrust edge might be shaped using egg whites. Brush top with milk and sprinkle with raw sugar. Bake in 325 degrees oven for approximately 14 minutes, until golden brown.

Number Of Servings:
Number Of Servings:
36
Personal Notes:
Personal Notes:
I have made these more than 10 years and I like to use my Mother's Pomegranate jelly for best flavor and memories while enjoying with coffee.

 

 

 

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