Buttermilk Scones

Makes 12- 2" scones.

2 cups flour
1/4 cup sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/4 cup cold butter, cut into cubes
1/2 cup nonfat buttermilk
1 egg, lightly beaten
fruit preserves, if desired

1. Preheat oven to 400 degrees.
2. With pastry cutter, cut in butter until mixture resembles coarse meal
3. Add buttermilk and egg. Stir until moistened.
4. Turn dough onto lightly floured surface and knead until dough is a uniform consistency.
5. Pat dough into a 1/2" thick circle.
6. Cut 2" circle from dough with a biscuit cutter
7. Place circles onto a greased or Silpat lined baking sheet.
8. Bake for 12 minutes or until golden

Substitutions:

Cinnamon Scones: Omit jam. Brush biscuit circles with milk and sprinkle with cinnamon sugar before baking.
Fruit scones: Omit jam. Add 1/2 c. fresh or frozen fruit (do not thaw) when kneading dough. Dough will be a bit stickier and harder to handle, but the result is good.

These freeze well before baking. Bake from the frozen state just a couple of minutes longer than fresh scones.

This recipe is also great for little ones--the shape doesn't need to be perfect, the dough can survive a little extra kneading, and the jam is just plain fun to add!