Categories: Bread /
Ingredients
- 2 C flour
- 1 teas salt
- 1 teas baking soda
- 1 C buttermilk (whole cultured, not fat free)
Directions
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Mix all ingredients together well, and dump out on a well floured surface.
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Kneed well and form into a ball.
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Roll out with a floured rolling pin to about 1/2 inch thickness.
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Cut into 6 pie shaped wedges
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Set each wedge in dry (pre heated at a slightly less than medium temp) iron skillet.
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Let them cook for about 9 mins on each side. I usually check to see that they’re not browning too much. The key tip here is to make sure that they are fully cooked. If you don’t cook them long enough, you will have uncooked dough on the inside. I use a thumping method to know if they’re fully cooked, but I have no idea how to tell you what that sounds like. I just know…as did my grandmother.
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Serving: Slice each scone/farle and dip the inside of it in a little bacon grease (or spoon a little bacon grease over them). Heat, bacon grease side down, in an iron skillet til warm or toasted. Best for dipping in an fried egg yolk…..or top each piece with the entire egg.
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You can double, triple or quadruple this recipe, but you will need to divide it into the original size before cutting into pieces. I always quadruple the recipe and cut it into 4ths before rolling out each ball to cut.
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Freezes well.