The Doolittle Guest House

Washington, D.C.

Specialty Recipe

Buttermilk Scones

Great low-fat recipe for Sunday morning!

Ingredients

2 cups all-purpose flour

1/2 teaspoon salt

1 Tablespoon plus 1 teaspoon baking powder

3 Tablespoons granulated sugar

1/4 cup unsalted butter, cold

1 cup low-fat buttermilk

1/4 cup low-fat ricotta cheese

Extra flour for patting out scone batter

Buttermilk to brush on top of scones

Preheat oven to 400 degrees. Use a non-stick cookie sheet or line a regular cookie sheet with foil and lightly coat with a vegetable spray or vegetable oil.

In a large mixing bowl, combine flour, salt, baking powder, and sugar. Add the butter with a pastry blender or fork so mixture is coarse and crumbly. In a separate mixing bowl, whisk the buttermilk and ricotta until smooth. Pour into dry ingredients and mix with a fork to form a soft dough.

Turn dough out onto a lightly floured surface and pat out to be about 1 inch thick. Use a biscuit cutter to cut out about 12 scones that are at least 1 inch thick. Place scones on prepared baking sheet at least 1 inch apart. Brush buttermilk on top of scones. Bake for 10 to 15 minutes; scones should be light golden brown. Serve warm with homemade jam.

Makes: 10 to 12 scones

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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