Crisp Scottish Scones recipe

Yesterday, I made these scones for a morning of chatting and crocheting with my beautiful crafting buddies. I combined ideas from several recipes for these. They were so crunchy and tasty, I thought you might like the recipe. For topping, I recommend Irish butter, possibly with honey or blackberry preserves. Life is short. Eat lots of scones.

Crisp Scottish Scones

2 cups flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
2 Tablespoons sugar
1/3 cup butter
2/3 cup low-fat buttermilk
1 large egg, beaten

Preheat oven to 425 degrees. Throw your seasoned baking stone in there to heat, or a greased and floured cookie sheet if you have no stone. In the meantime, combine the flour, baking powder, baking soda, salt and sugar. Grate the butter over this mixture with a fine to medium cheese grater, gently mixing it in as you go. Add the buttermilk and egg. With your hands, work it, in the bowl, into a ball. Now, pull the hot stone out of the oven and sprinkle on a little flour. Take the ball of dough, pat it into a disc about 1/2 inch thick. Plop this onto the stone (or cookie sheet) and with a pizza cutter, quickly slice into 8-12 wedges, depending on how large you want them. Scoot the wedges apart as much as the surface will allow. Bake 15 minutes or so, then eat them warm with coffee or tea. Och, that's guid!