Buttermilk Scones

Ingredients:

3 C all purpose flour

1/3 C sugar

2 1/2 tsp baking powder

3/4 tsp salt

1 1/2 sticks unsalted butter, cold, cut into tiny 1/4" pieces

1 C buttermilk (1 T white vinegar plus 1 C milk)

1 T grated lemon or orange zest

raisins (optional)

Variations, in place of raisins:

1 C white chocolate chips and 1 C raspberries

1 drained small can diced pineapple with 1 C shredded coconut

1 C cinnamon chips with 1 C toasted walnuts or pecans

1 C cinnamon chips with 1 diced banana or pear or plums

OR invent something new!

Directions:

Preheat oven to 425, use middle rack.

Stir together dry ingredients.

Add cold butter pieces, tossing to coat in the flour as you add them.

Blend in butter pieces with fingertips until mixture resembles coarse oatmeal.

Add raisins (or other fillings).

Add buttermilk and zest; mix until moistened (soft dough with rough look).

Press into ball.

Knead on floured surface about 10 times, turning.

Cut in half or thirds.

Flatten each into 1/2" thick round.

Cut into 6-8 triangles.

Place scones on baking sheet and bake 10-12 minutes until tops and bottoms are golden brown.

Cool on rack.