The Madison Inn's Buttermilk Scones
Source of Recipe
Madison Inn in Corvallis, Oregan
List of Ingredients
3 cups All-purpose flour
1/3 cup Granulated sugar
2 1/2 teaspoons Baking powder
1/2 teaspoon Baking soda
3/4 teaspoon Salt
3/4 cup Butter or margarine -- firm
into small pieces
3/4 cup Chopped dates or currants or raisins
1 teaspoon Orange peel -- grated
1 cup Buttermilk
1 tablespoon Cream -- or milk
1/4 teaspoon Ground cinnamon -- mixed with 2 tablespoons Granulated sugarRecipe
Preheat oven to 425 degrees; lightly grease baking sheets. In a large bowl, stir together the flour, sugar, baking powder, baking soda and salt until thoroughly blended. Using a pastry blender or 2 knives, cut the butter into the flour mixture until it resembles coarse cornmeal. Stir in the fruit and orange peel. Make a well in the center; add the buttermilk all at once. Stir the mixture with a fork until the dough pulls away from the sides of the bowl.
With your hands, gather the dough into a ball; turn out onto a lightly floured surface. Roll or pat into a 1/2-inch thick circle. Using a 2 1/2-inch heart or other shaped cutter, cut into individual scones. Place 1 1/2 inches apart on the baking sheets. Brush the tops of the scones with cream; sprinkle lightly with the cinnamon-sugar mixture. Bake for 12 minutes, or until the tops are lightly browned. Serve warm.
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