Buttermilk Scones

Scones are quick and easy morning biscuits. They are the best when handled the least: Stir until just mixed, and then knead as little as possible. We use dates in this recipe, but any dried fruit will work. Try adding some nuts or spices, too: The possibilities are endless! One of our favorites is listed at the end as a variation.

MAKES: 8 scones, but this recipe is easily doubled.

INGREDIENTS:

• 3/4 cup unbleached white flour
• 1 cup whole wheat pastry flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon cream of tartar
• 1/2 teaspoon salt
• 1/2 cup well-chopped dates
• 1/2 cup buttermilk
• 1 egg, room temperature, slightly beaten
• 2 tablespoons melted butter, cooled

INSTRUCTIONS:

1. Preheat oven to 450°.
2. Combine dry ingredients. Mix well. Stir in the dates.
3. In another bowl combine buttermilk, egg, and melted butter. Stir well. Gradually stir into flour mixture.
4. Turn out onto a floured surface. If it seems too sticky add a little flour. Knead briefly, only once or twice.
5. Divide dough into 4 pieces. Pat each piece into a 5-inch circle. Cut each circle in half.
6. Bake on a buttered cookie sheet for 10 to 15 minutes. Scones are done when lightly browned. If you’re unsure, test with a cake tester. It should come out clean. Scones are best eaten warm.

VARIATION:

BUCKWHEAT SCONES

• Use 1 1/4 cups white flour and 1/2 cup buckwheat flour. These are good when dried apricots replace the dates