Scones

Parenting
The longstanding tradition of afternoon tea--a time filled with pleasant conversation, good company, and tiers of treats--translates perfectly into a Mother's Day celebration. With you as the guest of honor, give your family permission to use your prettiest dishes and linens to set the table. Our casual menu for the day: scones and finger sandwiches, which little ones can easily prepare with dad. There are also instructions for three handmade tea-related gifts for them to make. Hopefully, grandmom and grandpa can ome over, too. The more mothers, the merrier!
16 scones

Ingredients

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2 sticks cold unsalted butter
4 cups all-purpose flour
1 cup granulated sugar
4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup old-fashioned oats
1 to 1 1/2 cups buttermilk (as needed)
1/2 teaspoon cinnamon

Preparation

Preheat oven to 375° F.

Line sheet pan with parchment paper (or line pan with foil and spray with nonstick spray).

Cut butter into 1-inch cubes; set aside in refrigerator to keep cold.

Sift together flour, 1/2 cup sugar, baking powder, baking soda, salt. Stir in oats.

Using pastry blender, hands, or two forks, gently cut butter peices into flour mixture until the mixture resembles coarse crumbs.

Add buttermilk to mixture; start with 1 cup then add more as needed for batter to come together. Mix gently using hands or wooden spoon; do not overmix.

If you'd like to add a filling to scones (such as raisins, chocolate chips, dried fruit, blueberries, cranberries, or chopped nuts), gently stir in 1/2 cup of the filling.

Using hands or an ice cream scoop with handle release, shape scone batter into loose balls, 2 1/2 to 3 inches in diameter.

Place on pan 2" apart.

Mix remaining 1/2 cups sugar with cinnamon. Sprinkle on top of scones.

Bake for 15-20 minutes on middle rack of oven until scones are golden brown on top and done in center.

Allow to cool slightly on rack; serve warm.

Created date

October 2003