No egg, No problem!

Scones

This recipe has been modified to exclude the one egg from the original recipe and how to make buttermilk on a whim. Add fresh berries like cranberry, blueberry, raspberry or blackberry. Do not use frozen berries.

2 cups flour (or split 1/2 cake flour and 1/2 regular for a lighter texture)
1/2 cup sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3 TBSP chilled butter, cut into small pieces
1/2 cup chopped berries (optional!)
1/2 cup buttermilk (see notes)
1/3 cup half and half
1/2 tsp grated orange or lemon rind

1. Preheat oven to 375 deg F
2. Lightly spoon flour into dry measuring cups and level with a knife. Combine flour through salt in a bowl and cut in butter with a pastry blender or 2 knives until the mixture is a course meal. Add the berries to coat.
3. Combine buttermilk and rind to mixture stirring until moist. Dough will be sticky.
4. Knead the dough gently on a lightly floured surface with floured hands. Pat the dough into a 10 inch circle on a baking sheet coated with cooking spray. Cut the dough into 8 wedges and bake for 30 minutes until golden.

*Notes: Buttermilk substitution: Add 1 TBSP of vinegar to 1 cup of milk and let mixture rest for 5 minutes. For this recipe, add 1 1/2 tsp of vinegar to milk. This also works for milk substitutes like rice and soy.