Kids in the Kitchen: Buttermilk Scones with Herbs

Makes about 2 dozen

These tasty scones can be prepared for a special breakfast, tea party, or even dessert. Sweet herbs such as anise hyssop, lemon balm, lemon verbena, orange mint, or fruit-scented sage are particularly good.

  • 21/4 cups unbleached white flour
  • 2 teaspoons sugar
  • 3/4 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 4 tablespoons unsalted butter
  • 1/2 cup buttermilk
  • 1/2 cup milk
  • 2 tablespoons freshly chopped herbs
  • Melted butter
  • Sugar or colored sugar sprinkles (optional)
  • Strawberry jam
  • Lightly whipped cream sweetened with a little sugar

1. Preheat the oven to 425°F. Combine the flour, sugar, salt, baking powder, and baking soda in a large bowl and blend thoroughly. With a pastry blender or two kitchen knives, cut the butter into the dry ingredients until the pieces are the size of small peas.

2. Stir the buttermilk and milk together with the herbs. Add the liquid to the dry ingredients and stir to form a soft dough.

3. Turn the dough onto a floured pastry marble or board, knead gently until it just comes together, and shape it into a ball. Press the dough with your hands to flatten the ball. With a rolling pin, roll the dough until it is 1/2 inch thick. Cut it into 13/4- or 2-inch squares or diamonds with a sharp knife or pizza cutter.

4. Place the scones at least 1 inch apart on ungreased baking sheets. Brush the tops of the scones with melted butter and sprinkle with sugar, if desired.

5. Bake the scones 10 to 12 minutes, or until golden brown. Transfer the scones to a rack to cool slightly. The scones are best served warm from the oven.

6. The proper way to eat a scone is to split it in half, then spread each half with jam and top it with a generous spoonful of lightly sweetened whipped cream.

Note: If you want to prepare the scones in advance, cool them completely and store in an airtight container. Wrap them in foil and reheat in a 325°F oven for 10 to 15 minutes.

Click here for the original article, Kids in the Kitchen.

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