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Biscuits, Scones, Donuts, & Granola | November 4, 2011

Buttermilk Scones

Buttermilk Scones

One of my long time favorite cookbooks has been the Heritage Salt Lake Jr. League Cookbook. First printed in 1975, it has become a cookbook classic.

This recipe is from the Heritage cookbook. Our Halloween tradition has been chicken noodle soup and scones for years. These are my very favorite. They come from the old SLC Jr. League Heritage Cookbook. The recipe comes from Donna Lou Morgan, Food Editor of the Salt Lake Tribune for years. Her professional name was “Bonnie Lake”. How cute is that?

Bonnie Lake’s Buttermilk Scones


  • 2 packages dry yeast
  • 1/4 cup warm water
  • 1 quart buttermilk warm
  • 2 eggs
  • 2 tablespoons sugar
  • 2 tablespoons vegetable oil
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon baking soda
  • 8 cups flour approximately


  1. Soften yeast in warm water. Let stand 5 minutes.
  2. Mix warm buttermilk, eggs, sugar, vegetable oil, baking powder, salt, baking soda, 4 cups flour and dissolved yeast. Beat until smooth.
  3. Add remaining flour to make soft dough. Cover. Let rise until double in bulk.
  4. Punch down. Cover and refrigerate overnight.
  5. Just before frying, roll out on a floured surface.
  6. Cut into 2 1/2″ x 3 1/2″ rectangles and fry in hot (365 degreefat until golden brown on one side.
  7. Flip over. Brown other side. Drain on paper towel.
  8. yield: 4 to 5 dozen scones.
Buttermilk Scones

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  1. This isn't my favorite cookbook anymore, but for a while in my life it was my only cookbook, so it holds a special place in my heart and on my bookshelf. It's called "Where's Mom Now That I Need Her!" Prior to getting married, I could easily live on (and did live on) apples, cheerios, french toast, baked potatoes, and cheese & crackers. The new hubby liked a lot more variety than that, so thank goodness I got this cookbook as a wedding gift. It is full of basic recipes (a few that I still use for those nights when we have gymnastics and football practice and need to eat something easy and nutritious for dinner!), as well as practical kitchen tips, first aid, laundry advice, etc. It was a great "starting point" for me and I have definitely evolved in the kitchen and now truly love to cook for my family (3 boys and 1 hubby!). I even experiment, unafraid! 🙂