In large bowl, combine flour, sugar, baking powder, baking soda and salt. With a pastry blender or two knives cut in butter until mixture resembles coarse crumbs. In separate bowl, combine egg, buttermilk and vanilla. Using fork, stir into dry ingredients to form a soft dough. Gather into ball. Turn out onto lightly floured surface; knead lightly 10 times. With lightly floured hands, pat dough in 1/2 in thick round. Using 2 1/2 in. cookie cutter, cut dough into rounds, gathering scraps together until dough is all used up. Place rounds on lightly greased baking sheet. Bake in 425F oven 12 to 15 minutes or until golden brown and risen. Let cool on wire racks. Serve warm.
Preheat oven to 375 degrees. In a large bowl, combine the flour, potato flakes, sugar, baking powder, baking soda and onion salt; blend well. Using a pastry blender or fork, cut in the margarine until the mixture is crumbly. Add the buttermilk and egg; stir just until moistened. On a well floured surface, gently knead the dough 5 or 6 times. Place on an ungreased cookie sheet; press into a 7-inch circle, about 1 inch thick. Brush with milk. Bake for 15 to 25 minutes, or until golden brown. Cut into wedges; serve warm.
This scone recipe is provided for entertainment purposes and not for redistribution. There may be errors in this publication so before hosting your next tea party, be sure to perfect your preparation method and fine tune your ingredients. Although scones are easy to prepare, there is an art to making them the right consistency and thickness. Don't forget to include Imperial Tea Garden® brand teas at your next tea party.