Charles the Butler uses this recipe at home when he serves afternoon
tea. Like most favourite recipes, it was passed down from a friend.
Yields 36 scones
Recipe courtesy of Charles MacPherson
- 5 cups (1250 ml) all-purpose flour
- 2½ Tbsp (35 ml) baking powder
- 5 Tbsp (75 ml) sugar
- ½ tsp (2.5 ml) salt
- ½ lb (0.22 kg) butter
- 3 large eggs, cold
- 1¾ cups (430 ml) buttermilk
- Heat oven to 425°F (218°C).
- Measure dry ingredients into food processor.
- Cut butter into small pieces and add to food processor, pulse until it resembles course meal. Do not over pulse.
- In separate bowl, beat eggs and buttermilk with hand whisk. Reserve 3
- Slowly run food processor, adding wet ingredients to dry until ball
- Remove dough ball from food processor, place on floured counter, pat
and roll gently. Do not over roll.
- Cut with flour-dipped cookie cutter (do not twist cutter).
- Place scones on cookie sheet, brush tops with reserved egg/milk mixture.
- Bake 17 to 20 minutes, until lightly brown.
MacPherson says, “I have added raisins or currants, and it’s a wonderful
addition. Do this at the dry stage, one or two cups worth. This recipe can
easily be cut in half for a smaller batch without fear.”
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