|1 cup buttermilk|
|2 1/4 cups flour|
|2 1/2 tsp baking powder|
|1 tsp salt|
|1/4 cup sugar|
|2 tsp Epice de Cru silk road blend (finely ground)|
|1/4 cup Liquid Gold Mild-Medium EVOO|
Preheat oven to 400°
In one bowl combine buttermilk and eggs.
In separate bowl combine flour, baking powder, salt, sugar and spices.
Slowly add EVOO into dry ingredients while mixing with wooden spoon. Add in the milk and eggs and mix until combined.
Transfer dough to a floured surface and knead until it no longer sticks and has formed a ball. Put the dough onto a pan with parchment paper and cut into 6 or 8 wedges. Bake for 15-20 minutes until slightly golden. Top finished scones with a glaze if desired.