I’m hungry just at the thought of sharing this recipe, not only is it a great scone topped with fresh preserves or honey, but it also is an excellent choice to go with country gravy and sausage.
- 3 cups of flour (sifted)
- 2 cups thick buttermilk
- 1 teaspoon baking soda
Mix flour and baking soda thoroughly. Make a hollow well in the flour, pour in the buttermilk and rapidly mix the flour into the buttermilk. The consistency should be that of a soft bread dough.
On a floured surface, knead lightly and quickly, you don’t want to overwork this dough or it will make it less fluffy and tends to taste “heavy and dry”. Roll out to your desired thickness, I prefer about 1 inch thick and cut into desired shape.
Heat up a heavy fry pan on medium heat and place cornmeal on the bottom of the pan, you want the scones to rest on top of the cornmeal to cook. It will take about five minutes per side to cook them, you might like to turn them several times in the cooking process, but try to keep it to about a total of five minutes per side. They are done when browned on both sides.