2 cups all purpose flour

1/4 cup granulated white sugar

1 1/4 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup (1 stick) FROZEN unsaltedbutter, cold and cut into pieces

1/2 cup milk or semi sweet chocolate chips or chunks

1/2 cup dried cherries or cranberries

1 teaspoon pure vanilla extract

2/3 – 3/4 cup buttermilk –> (sour milk) (1 tbsp vinegar pour into 1 c measuring cup then pour milk to 1 cup. You only use 2/3 c.)


1. Preheat oven to 400 degrees F (200 degrees C) and place rack in middle of oven. Line a baking sheet with parchment paper.

2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. (The mixture should look like coarse crumbs.) Ako raman na kumot kumoton hangtod masagul.

3. Stir in the chocolate chunks (or chips) and dried cranberry or raisins. In a small measuring cup whisk together the buttermilk and vanilla extract and then add to the flour mixture 2/3 of a cup ra ha?. Stir just until the dough comes together (add more buttermilk or flour as necessary). Do not over mix the dough. . Transfer to a lightly floured surface and knead dough gently four or five times and then pat the dough into a circle that is about 7 inches (18 cm) round and about 11/2 inches (3.75 cm) thick. Cut this circle in half, then cut each half into 4 pie-shaped wedges (triangles). Place the scones on the baking sheet. Brush the tops of the scones with a little milk dayun bulibori ug raw sugar or sugar ug way raw sugar.

4. Bake for about 15 to 20 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Remove from oven and place on a wire rack to cool.

5. Makes 8 scones

Tan awa ang procedure sayun ra ni kaayo

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