Buttermilk Scones

Posted by on October 4, 2006 in Blog | 0 comments


  • 1 quart buttermilk
  • 2 T yeast
  • 2 T sugar
  • 1/4 c warm water
  • 2 eggs
  • 2 T oil
  • 1 1/2 t salt
  • 1/2 t baking soda
  • 3 T baking powder
  • 8-10 c flour

Start warming the buttermilk in the microwave (on medium or low power). Buttermilk should be lukewarm, but not heated until separated. In a small container, dissolve the yeast and sugar in the warm water. In a large bowl, beat the eggs. Then add the oil, salt, baking soda and baking powder. Next add the dissolved yeast and buttermilk to the large bowl. First stir, then knead in 8 cups flour. Add up to 2 more cups of flour as necessary to work the dough. Dough can be refrigerated, allowed to raise then punched down, or rolled out immediately. Roll out the dough about 1/4″ thick, cut it into squares, and fry in hot oil for a few minutes on each side. Serve with jam, honey, maple syrup, lemon butter or honey butter. Leftover scones can be saved in a ziplock bag, and reheated in the microwave. Sometimes I only make a half batch, if for less than 5 people.

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