Sift together flour, sugar, baking powder, baking soda, and salt into a large mixing bowl. Add butter pieces to dry ingredients. Using a pastry blender or two dinner knives, cut butter into flour until the mixture takes on the size of small peas. Make a well in the center of mixture. Pour buttermilk into the well. Using a fork, pull the mixture into the buttermilk to form a soft dough.
Turn out dough onto a floured surface. Knead gently. Cut into shapes using biscuit cutter or heart-shaped cookie cutter. Brush tops with sweet milk and bake at 425 degrees F for 12 minutes or until lightly browned.
Yield: 8 scones, approx. 2 1/2 inches in diameter. Recipe can be doubled.
By Jodi from Aurora, CO
Jodi, This is the recipe I use for making hot biscuits. I double of triple it depending on "Who's coming to dinner" although having leftover biscuits is always good. Split and buttered, then toasted in a heavy skillet makes the best "go with" for soup or salad I can think of.
This is a great recipe, and if you double the sugar called for, you have delicious shortcake for strawberries or fresh peaches.
And now, you've made me hungry. There are 2 pints of fresh strawberries in the fridge that are calling me to the kitchen.
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