Yield
16 scones

How to Make It

Step 1

Combine first 3 ingredients. Cut butter into flour mixture with a pastry blender until crumbly; add buttermilk and next 3 ingredients, stirring just until dry ingredients are moistened.

Step 2

Turn dough out onto a lightly floured surface; knead 3 or 4 times.

Step 3

Divide dough in half; pat each portion into a 7-inch circle, and place on a lightly greased baking sheet. Cut each circle into 8 wedges; sprinkle evenly with sugar.

Step 4

Bake at 425° for 12 to 14 minutes or until golden brown.

Step 5

Note: Freeze scones up to 1 month. Thaw in refrigerator 8 hours. Bake scones at 350º for 10 minutes or until thoroughly heated.

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