I always thought scones were difficult to make! Not so! You use baking soda and baking powder -- no yeast. You don't even use a mixer! The yumola recipe I used was a simple Fannie Farmer recipe from my classic Fannie Farmer cookbook (a must-have). I chose the buttermilk scone recipe because I still had some buttermilk leftover from Thanksgiving.Here's the recipe:
"Sharon's Buttermilk Currant Scones"
3 C Flour
1/3 C plus 2 T Sugar
2 1/2 t Baking Powder
1/2 t Baking soda
3/4 t Salt
3/4 C Butter
3/4 C Currants (I used raisins as a substitute)
1 t Grated Orange Rind (I used 1 T)
1 T Heavy Cream
1/4 t Cinnamon
Oven 400 degrees. Ungreased baking sheet. Combine flour, 1/3 cup of the sugar, baking powder, baking soda, and salt in a mixing bowl. Stir w/ fork to mix and aerate. Cut butter into flour mixture, using two knives or pastry blender until mixture looks like crumbs. Add buttermilk, currants, and orange rind. Mix only until dry ingredients are moistened. Gather dough into ball and press so it holds together. Turn dough onto lightly floured surface. Knead twelve times. Divide dough in two and pat each half into a circle 1/2 to 3/4 inch thick. In a small bowl combine cream, cinnamon, and remaining 2 T sugar, stirring to blend. Brush the dough w/ this glaze. Cut each circle into eight pie-shaped pieces. Place scones slightly apart on baking sheet. Bake 12-15 minutes, or until tops are slightly browned. Serve hot.