"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Buttermilk Scones Recipe

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This recipe for Buttermilk Scones, by , is from A Collection of Favorites from Bulloch Family and Friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dee Dee Khayat
Added: Sunday, August 15, 2010


2 C. Buttermilk, warmed
1 pkg. Yeast
1/4 C. Lukewarm Water
3 Tbsp. Sugar
1 egg, beaten
1 Tbsp. Oil
1 tsp. Salt
1 1/2 tsp. Baking Powder
1/4 tsp. Baking Soda
4 C. Flour

Soften yeast in water. Pour warm buttermilk in bowl. Add sugar, egg, oil, salt, baking powder, soda, yeast and 2 C. flour. Beat until smooth. Add remaining flour to make soft dough and knead for about 3 minutes. Cover and allow to rise until double.
Roll out, or pull off pieces and flatten out. Fry in deep hot oil until golden on each side.
(OR, once doubled, punch down, coat ball of dough gently with butter, cover loosely with saran wrap, and rise in refrigerator overnight...accounting for space:) then flatten and fry accordingly)

SCONE SAUCE:1 C. Butter, 1/2 C Buttermilk, 1 C. Sugar, 1/2 tsp. vanilla, 1/2 tsp soda.
Heat all except soda, add soda when it boils and this will thicken the sauce.

Personal Notes:
Personal Notes:
Yummy! This is our traditional Christmas morning breakfast.




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