今天的成品連我自己都很滿意，外酥內軟，還有香香濃濃的氣味。
對一個不太有時間又不太能承受失敗挫折的業餘烘焙愛好者而言，這個就是應該堅守的唯一 Scone 食譜了。
材料：
1. self-raising flour*---2 cups
2. sugar---1 tablespoon
3. butter---60 g (chopped)
4. buttermilk---3/4 cup ( or milk---1/2 cup +sour cream---1/2 cup)
* 1 cup self-raising flour= 1 cup of all-purpose flour + 1 1/4 teaspoons of baking powder + 1/4 teaspoon of salt.
How To Make Self-Rising Flour
http://southernfood.about.com/cs/breads/ht/self_rise_flour.htm
做法：
1. Perheat oven to moderate 180
2. Sift flour and sugar into a large mixing bowl; add chopped butter
3. Using fingertips, rub butter into flour for 1 minute or until mixture is fine and crumbly.
4. Add buttermilk, stir (use fork)until a soft dough os formed.
5. Turn out onto lightly floured surface and knead lightly until dough is no longer sticky.
6. Press dough to 1cm in thickness. Cut into 5cm rounds.
7. Bake for 10-12mins or until golden brown.
心得：
1. Buttermilk 分次加入，小心調整麵團的乾濕程度。
2. Mary Berry: The secret to good scones is not to handle them too much before baking, and to make the mixture on the wet, sticky side.
