Ivy Tea Room Scones

For Kerri and Rodney at the hardware store and for all of the others who inquired about this scone recipe. This was the most sought after recipe at the tearoom. Apparently, as one lady proclaimed with cream clinging to her lips, There is nothing like these anywhere!

Don't be afraid to experiment with variations of this recipe. Anything goes. Try cranberries and orange zest. Yummy!

• 6 cups all-purpose flour
• 1 cup white sugar
• 3 tsp baking soda
• 3 tsp baking powder
• 1/2 tsp salt
• 1 cup non-hydrogenated margarine
• 1-1/2 cups buttermilk
• 175 g serving of blueberry yogurt (a single serving yogurt cup)
• Zest of one large lemon

1. In a huge bowl, with a fork, fluff together the flour, sugar, baking soda, baking powder, salt, and lemon zest.
2. Cut in margarine until mixture resembles small peas.
3. In a big cup or bowl, stir together the buttermilk and blueberry yogurt.
4. Make a well in the centre of the dry ingredients and pour in the buttermilk mixture. Mix with a fork being sure to gradually pull dry ingredients into the centre until a lumpy ball is formed. Do not over mix, it should be lumpy.
5. Dust a rolling pin and clean, flat, dry surface with flour.
6. Place dough onto the centre of the prepared work surface.
7. Knead approximately three times until dough feels elastic. Be careful to maintain a slightly lumpy texture. Overworking the dough will take away the fluffiness and give you hard scones.
8. Roll out dough to a 3/4 inch thickness.
9. Cut out scone shapes with a cookie cutter and place on parchment paper on the baking sheet.
10. Preheat oven to 375 F. Bake for 16 minutes.
11. Immediately remove scones from the sheet and put them on a cooling rack.

Excellent with Mock Devonshire Cream and Jam.

Makes about 18 scones

This recipe makes a darker scone due to the ingredients. They will be slightly browned and spring back when touched in the centre.