Francie’s recipe uses a heart-shaped cutter, but the bottom of a floured glass can be used too.
Buttermilk Scone Hearts
- 3 cups flour (unsifted)
- 1/3 cup sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 3/4 cup cold butter (cutup)
- 3/4 cup dates (chopped)
- 1 teaspoon grated orange peel
- 3/4 cup buttermilk
- Preheat oven to 425F.
- Stir together dry ingredients until blended.
- Cut butter into flour until it looks like cornmeal.
- Stir in dates and peel.
- Make a well in the center of the mix, and add buttermilk all at once.
- Stir mix with a fork until dough pulls away from sides of bowl.
- On lightly floured surface, roll to 1/2″ thick.
- Cut with cutter and place on greased cookie sheet.
- Brush with milk and sprinkle with cinnamon sugar.
- Bake about 12 minutes.
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