Buttermilk Scones

I went to Hungary on a mission trip with a group in college for a couple weeks one summer.  We stayed at a missionary house that was hosted by a lovely couple, who were ex-pats. Every day before we would get up to go minister and serve the community alongside other missionaries, the wife would have an incredible breakfast spread for us.  Every day she made these scones that automatically put you in a great mood.  She varied the flavors by rotating chocolate chips, dried cranberries, and peanut butter chips.  Oh, they just melted in our mouths.  I had tasted scones before and felt guilty for not loving them because they were so rock hard.  These things are just marvelous. They are soft, flaky, luscious morsels sure to be a terrific pick-me-up at any time of the day.

Buttermilk Scones


2 Cups Flour
1/3 Cup Sugar
¼ tsp Salt
½  tsp Baking Soda
1 ½ tsp Baking Powder
1 ½ tsp Vanilla
7 TBSP Butter
½ Cup Buttermilk (Generous)
1 Egg
2/3 Cup Cranberries, Peanut Butter Chips, or Chocolate Chips (Optional)


Preheat oven to 415 degrees.  Add liquid to dry ingredients. Knead on lightly floured surface. Divide dough in half. Shape into ball, flatten into a large rectangle, and cut each half into 6 triangle wedges.  Bake for approx. 14 minutes until golden brown.  Best served with warm.  Lovely with Jam, Butter, and/or Cream (Whipped OR Clotted).

Yields: 12 Scones

Recipe Source: A Missionary Friend in Hungary



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