| | Directions | | Preheat oven to 425°. Into a large bowl, sift flour, sugar, baking soda, cream of tartar and salt. Sift entire mixture twice. Using a pastry blender, cut in butter. If desired, stir in craisins. Add beaten eggs and mix until thoroughly blended. Add enough buttermilk to make mixture easy to blend, but stiff. On a lightly floured flat surface, roll out dough to 1 1/2" thickness. Cut scones using a 2" biscuit cutter. Place scones on greased and lined baking sheets. Bake in oven until golden brown. If desired, serve with Devonshire cream or your favorite preserves. Makes 1 dozen. |
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| Ingredients | | - |  | 4 cups flour |
| - | | 1 cup Sugar |
| - | | 1 1/2 teaspoons baking soda |
| - | | 3 teaspoons cream of tartar |
| - | | 1/4 teaspoon Salt |
| - | | 1 cup unsalted butter, softened |
| - | | 1 cup craisins, optional |
| - | | 2 Eggs, beaten |
| - | | Buttermilk |
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