From an article in the Seattle Times many years ago about a bed and breakfast. So many years ago that I don’t remember any details about the B & B. These are big and hearty, not fluffy little tea-party scones.
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Let’s get started:
Recipe type: bread
- 2 cups flour
- 4 tablespoons sugar (divided)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup cold butter (in small pieces)
- 1 tablespoon grated orange peel (optional)
- 1/2 cup buttermilk (If you don't have buttermilk, add 1 tablespoon lemon juice or vinegar per 1 cup of milk. Let sit for a few minutes.)
Preheat oven to 375°
- Combine flour, 3 tablespoons sugar, baking powder, and baking soda.
- Add grated orange peel if you're going to use it.
- Cut in cold butter with a pastry blender. If you don't have a pastry blender, buy one and thank me later.
- Stir in buttermilk until the dough gets crumbly.
- In the mixing bowl, smoosh the dough together with your hands until it forms one unit.
- Turn the dough out onto a well-floured surface.
- Knead dough 5 or 6 times.
- Divide dough into 2 parts.
- Shape each part into a smooth ball.
- Flatten each ball slightly into 5" circles.
- Cut each circle in half or quarters.
- Place semi-circles or quarters on baking sheet, placing cut edges facing each other, about 1/2" apart.
- Brush each top with milk and sprinkle with remaining sugar.
- Bake at 375° for 10 minutes.
- Optional: After 10 minutes in the oven, slash tops diagonally a couple of times about 1/2" deep.
- Bake for 20 minutes longer, or until golden brown and done in center.
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