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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Buttermilk Scone Hearts Recipe

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This recipe for Buttermilk Scone Hearts is from Our Family Cookbook Project 2006, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 ºF 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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