12/17/11 - Update: I just made these with 3 cups white flour, 2 cups whole wheat and it worked great!
Yield: 2 dozen
1 pkg yeast
2 tbsp lukewarm water
1 cup shortening (we actually used 1/2 cup butter, 1/2 cup Smart Balance)
5 cups flour
3 tbsp baking powder
4 tbsp sugar
1 tsp salt
2 cups buttermilk
- Preheat oven to 400.
- In a small cup, dissolve yeast in water.
- In a separate bowl, whisk/sift together dry ingredients (sift flour).
- Cut shortening into dry ingredients.
- Blend together yeast, buttermilk and shortening/dry ingredients until sticky.
- Knead and roll out on floured surface to desired thickness. (We did about 1/2 inch.) Cut with cookie cutters.
- Bake for ~15 min, until tops are golden.
- Serve with jam and cream. (My favorite is mock Devonshire cream.)
- Recipe can be halved.
- AZ Tea Lover recommends freezing uncooked scones on a baking sheet, then storing them in the freezer in a zipper bag. Take one out and thaw it for 15 min, then pop it into toaster oven for an individual treat!. (The thawing helps it puff up a bit more.)
- You could easily add in dried fruit, nuts, etc. to this recipe.