These little scones are so light and fluffy. I found these on the SouleMama blog looking for more creative play ideas for my little ones. While they had homemade blueberry jam we enjoyed ours with plain fresh blueberries. My batter came out relatively sticky. Once I turned the dough out onto my floured board I sprinkled a small amount of flour onto of the dough and then proceeded to pat it out to the recommended thickness. I did not have raw sugar on hand. Instead I sprinkled the scones white sugar and they were fine.
(adapted from the “cream scones” in the fabulous Tassajara Bread Book)
1 cup buttermilk
1/4 cup honey
4 cups flour
2 teaspoons cream of tarter
1 teaspoon baking soda
1 stick (1/2 cup) melted butter
1 tablespoon grated lemon rind
1 tablespoon raw sugar
Mix the milk, honey and egg. Sift in the dry ingredients, except the raw sugar. Add the melted butter, followed by folding in the lemon. Roll out into 3/8″ thick on a floured board. Cut into wedges. Place on parchment paper-lined baking sheets. Sprinkle sugar on top. Bake at 350 degrees until just barely golden brown (10 minutes or so). Transfer to cooling rack to cool slightly before serving. Devour. With jam.