Grandma Skinner's Scones

From the Gazette Times paper 2010

Grandma Skinner's Scones

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  • Prep Time


  • Total Time


  • Servings



  • 3

    cups all purpose flour

  • teaspoon salt

  • teaspoons baking soda

  • teaspoons cream of tarter

  • 1

    teaspoon sugar

  • 1

    tablespoon butter

  • cups buttermilk


Sift together the flour, salt, baking soda, cream of tarter and sugar By hand, rub the butter into the flour mixture, making small cornmeal-like granules. Add the buttermilk all at once, then working quickly but gently mix with a dinner knife (spoons over work the dough, making a tough scone) until the dough is just barely mixed. Add a little more buttermilk if necessary, but don't make the dough sticky. Divide the dough into quarters. On a floured cutting board, roll out each quarter into a circle 1/4 inch thick. Cut each circle into quarters. Bake the scones in batches on a medium-hot (325 degrees), lightly greased griddle for a few minutes (until fluffy and golden). Turn and cook the other side. Now brown all the edges by standing the triangles up and leaning them against each other for about 30 seconds; repeat with all three edges. As the scones come off the griddle, keep warm in a tea towel until ready to use.


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