Title: Buttermilk Scones
Categories: Bread Ethnic
Yield: 20 Servings

2	c	Sifted all-purpose flour
2	tb	Sugar
2	ts	Baking powder
1/2	ts	Salt
1/2	ts	Baking soda
1/3	c	Well-chilled lard or solid vegetable shortening
3/4	c	Buttermilk
2	tb	Half and half

Makes about 20

Preheat oven to 450 F. Resift flour with sugar, baking powder, salt and baking soda into large bowl. Cut in lard until mixture resembles coarse meal. Make well in center and pour in buttermilk. Toss with fork jut until dough binds together. Knewd dough until smooth, 3 to 5 times.

Roll dough out 1/2 inch thick on lightly floured surface. Cut into 2 1/2-inch rounds with floured cookie cutter or glass. Arrange on ungreased baking sheets, spacing 1 inch apart. Brush tops with half and half. Bake scones until tops are golden brown, 12 to 15 minutes. Serve immediately.

Bon Appetite

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