Francie’s recipe uses a heart-shaped cutter, but the bottom of a floured glass can be used too.
Buttermilk Scone Hearts
- 3 cups flour unsifted
- 1/3 cup sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 3/4 cup cold butter cutup
- 3/4 cup dates chopped
- 1 teaspoon grated orange peel
- 3/4 cup buttermilk
Preheat oven to 425F.
Stir together dry ingredients until blended.
Cut butter into flour until it looks like cornmeal.
Stir in dates and peel.
Make a well in the center of the mix, and add buttermilk all at once.
Stir mix with a fork until dough pulls away from sides of bowl.
On lightly floured surface, roll to 1/2" thick.
Cut with cutter and place on greased cookie sheet.
Brush with milk and sprinkle with cinnamon sugar.
Bake about 12 minutes.