Château Lake Louise Buttermilk Scones

재료

2 c all purpose flour

1/3 c icing sugar

5 tsp baking powder

Scant 3/4 c butter, cubed and chilled

4 eggs

3/4 c buttermilk

방향

Combine flour, sugar, and baking powder. Cut butter into flour mixture until butter is the size of peas.

Combine buttermilk and eggs and add to flour mixture. Do not over mix.

Turned onto a well floured surface and pat into a rectangle 2 to 3 inches high. Full dough over by bringing the sides toward the center. Roll to 1 inch high.

Cut with biscuit cutter iand place on sheet lined with paper 1 inch apart. Brush with milk or beaten egg.

365° 18 to 20 minutes