Homemade Buttermilk Scones

This recipes was taken from http://www.survivingthestores.com/homemade-buttermilk-scones-recipe.html. I had left over buttermilk and heavy cream from making homemade ricotta cheese and needed a way to use up the rest. I thought scones would be fun to try. These turned out great!
I added about 1/2 cups of chopped walnuts, 1/2 cup of semi-sweet chocolate, and used one cup of whole wheat flour and two cups of all purpose flour. I wanted something that was healthy but still sweet. This was exactly what I was aiming for!

Ingredients you will need:
3 cups of flour (you can use all white, all whole wheat, or mix the two)
1/3 cup of sugar (I use 10-12 packs of Truvia to make them sugar free)
2 1/2 tsp. Baking Powder
1/2 tsp. Baking Soda (make sure you don’t get the two mixed up!)
1 tsp. salt
3/4 cup of butter (that’s 1 1/2 sticks) at room temperature
Whatever you want to put in them (chocolate chips, white chocolate chips and craisins, cinnamon chips… be creative!)
1 cup of Buttermilk
Cream to brush on top of the scones before you bake them
Here’s how to make them:
1. Preheat your over to 400 degrees.
2. Put the flour, sugar/sugar substitute, baking powder, baking soda, and salt into a bowl and mix well. Add the butter.  I used half white and half whole wheat flour, so my scones look darker than they would if you used all white flour.
3. Mix the butter into the dry ingredient mixture with your hands until thoroughly mixed through. It will still be crumbly, but will stay together when you squeeze it with your hands.
4. Add your chocolate chips or whatever else you want to put in them. I didn’t have any chocolate chips on hand, so I improvised and cut up the Bliss chocolate candies that I had in the pantry! YUM!!
5. Make a small hole in the middle of the mixture and pour in the buttermilk. Stir the buttermilk into the flour/butter mixture until JUST combined.
6. Lightly knead the dough 12 times turning your bowl 1/4 turn each time you knead it. Don’t press down on it like you would with bread or the scones won’t rise as well… I would say I press down about half what I would for bread. It will still be pretty wet when you are finished kneading it.
7. You can make 16 large scones or 32 small scones. I usually make the small scones because I feel better about having seconds (or thirds… or….) To make the 32 small scones, cut the kneaded dough into four equal sections. Take one section out at a time, form it into a circle, and lightly press it down on the cutting board.
8. Cut the circle into 8 equal pieces and put each piece on a GREASED cookie sheet. Repeat with remaining dough sections.
9. Brush the tops of the scones with heavy cream...
10. Bake for 11-15 minutes, depending on your oven.
11. Enjoy!! (And don’t eat TOO many!) I love my scones plain, but some like to serve them with jelly or homemade whipped cream.