Buttermilk Scones

Mom found this recipe in Sunset magazine.  The recipe's title is "Buttermilk Scone for Two," but she wrote the following on her typed index card:  "I like to double or triple this and make smaller biscuits, baking them for a shorter time.  I think it needs more buttermilk than what it calls for."  The following is the original recipe:

1 cup flour
1 1/2 Tablespoons sugar
1 teaspoon baking powder
1/8 teaspoon soda
1/4 cup cold butter or margarine, cut into small pieces
3 Tablespoons currants
1/4 teaspoon grated orange peel
1/4 cup buttermilk
1/8 teaspoon cinnamon mixed with 1/2 Tablespoon sugar

In a bowl, combine flour, 1 1/2 tablespoon sugar, baking powder and soda.  Add butter; rub with your fingers to form fine crumbs.  Stir in currants and orange peel.  Make a well in the center and pour in the buttermilk.  Stir with a fork until dough holds together.  Pat dough into a ball, knead on a lightly floured board five or six turns.  Shape dough into a smooth ball and place in a greased 8 or 9 inch cake or pie pan. Sprinkle with cinnamon-sugar mixture.  Bake in a 375 degree oven for 10 minutes, then, with a sharp knife, quickly cut a cross 1/2 inch across top of scone.  Bake until golden brown, about 20 minutes longer.  Serve warm.

I made the scones using Mom's alterations and the results were delicious.

Pancakes

You'll never settle for pancakes from a mix after tasting these.

2 eggs

2 1/2 cups buttermilk

1 tsp. baking soda

2 1/2 cups flour

2 tsp. sugar

2 tsp. baking powder

1 tsp. salt
4 Tablespoons melted shortening or vegetable oil


Beat the eggs and combine with buttermilk.  Combine all dry ingredients in a separate bowl.  Add the egg/milk mixture.  Add the shortening or oil and beat well.  Pour batter onto a hot griddle (375 to 400 degrees).  Flip when air bubbles on the top of pancakes start to pop.  Mmmmmm.

Minted Grapefruit

6 medium grapefruit
6 Tbls. frozen limeade concentrate, thawed
4 drops mint extract
green food coloring
1 cup seedless grapes
fresh mint leaves (for garnish)

Section grapefruit over bowl to catch juice.  Drain sections, reserving 3/4 cup juice.  Combine juice, mint extract, limeade, and a few drops of food coloring.  Pour over grapefruit and grapes in a deep bowl.  Cover and chill several hours, stirring once or twice.  Serve in chilled stemmed glasses with  fresh mint sprigs for garnish.

I tried this recipe because grapefruit is in season and got very positive reviews from the family.  Mom was a grapefruit lover and also grew her own mint in our backyard.  The mint spread like crazy and would have to be cut back on occasion.  This would be good for breakfast or as an appetizer.