Aunt Thea’s Buttermilk Scones

Flaky and tender, these scones are perfect with a cup of tea or coffee.

Cooking Time: 12 Min    Servings: 13-20

Products needed:

The Olive Scene Cinnamon Pear Balsamic Vinegar

Ingredients:

  • 3 c. flour

  • 1/2 c sugar

  • 2 1/2 teaspoons baking powder

  • 1/2 teaspoon soda

  • 1/2 teaspoon salt

  • 1/2 teaspoon cinnamon or orange peel

  • 3/4 c cold butter

  • 3/4 c raisins, mini chocolate chips, dried cranberries, chopped dates, etc.

  • 1 tablespoon Olive Scene Cinnamon Pear Balsamic Vinegar

  • 1 c milk

Directions:

  1. Preheat oven to 425 degrees F.

  2. Mix dry ingredients and cut in butter until it resembles course meal.

  3. Add raisins and toss gently.

  4. Reserve 1 tablespoon of milk.

  5. Mix remaining milk and vinegar and allow to sit and thicken.

  6. Make a well in the center of flour.

  7. Add milk/vinegar mixture.

  8. Stir until just mixed.

  9. Turn out onto lightly floured surface. Pat until ½ in. thick.

  10. Cut with 2 ½ in. cutter for large traditional scones, or use a smaller cutter for smaller scones.

  11. Brush tops with reserved milk.

  12. Bake 425 degrees F for 12 min or until golden brown.

Servings: 13-14 large, or 18-20 small scones

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