Breads & Rolls

Auntie’s Scones With Raspberry Butter

I dusted off this recipe having not made it in years. And I must say, it did not disappoint. It was perfect for my ladies tea. For a little extra fun and flair, I used a heart-shaped cookie cutter when cutting out the scones and it came out really cute. At Easter, I paired the scones with asmall jar of jam for a hostess gift!
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Ingredients Method

Ingredients
  

SCONES:
  • 2 C Flour
  • 1 tsp Cream of tartar
  • 1⁄2 tsp Baking soda
  • 1⁄8 tsp Salt
  • 1⁄4 C Sugar
  • 1⁄2 C cold butter or margarine
  • 1⁄4 - 1⁄3 C Buttermilk
RASPBERRY BUTTER:
  • 1 Cube unsweetened butter, softened

    Raspberry jam, to taste

Method
 

SCONES:
  1. Preheat oven to 350.
  2. In a medium bowl, stir together flour, cream of tartar, baking soda, salt, and sugar.
  3. Cut in butter until mixture has a uniform consistency of coarse crumbs.
  4. Gradually stir in buttermilk, 1 teaspoon at a time, just until mixture is moist enough tocling together. (Too much mixing or too much liquid will make the scones tough.)
  5. With floured hands, lightly shape dough into a flattened ball.
  6. Roll out on a floured board or pasgtry cloth to a circle about 8 inches in diameter and 1⁄2inch thick.
  7. Using a floured 2 1⁄2-inch cutter, cut into rounds.
  8. Place on a greased or nonstick baking sheet. (I use parchment paper.)
  9. Bake until golden brown (15-20 minutes). Serve warm. Makes 10-12 scones.
RASPBERRY BUTTER:
  1. Use mixer to blend butter with raspberry jam, to taste. (Strawberry and boysenberry are also ahit.)
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