Our most recent Client Spotlight featured Margo Babb, an amazing lady who shared some great stories about her family. As part of our conversation, she also shared two beloved family recipes.
Give these a try, and perhaps they’ll become favorites in your family, too!
Grannie’s Shortbread
2 cups flour
1 tsp rice flour
1/2 cup sugar
6 oz butter
Directions
- Mix flour and sugar together. Rub butter into this until a ballis formed.
- Turn the dough out onto a cold surface and knead until soft enough to spread into an 8” x 8” baking tin. Prick with a fork.
- Bake at 325° for 30-45 minutes.
- When done, place tin on rack until cooled slightly, then cut shortbread into fingers and cool on rack.
- Makes about 2-1/2 dozen fingers. Be careful not to burn shortbread.
Lemon Sugar Scones
4 cups flour
1/2 cup sugar
2 tbsp baking powder
1 tsp salt
1 cup cold butter
1/3 cup buttermilk
2 eggs
10 sugar cubes
Juice from 1 lemon
Directions
- Mix flour, sugar, baking powder, and salt. Cut cold butter into flour mixture until pea-sized.
- Add 2 eggs to the buttermilk and beat well.
- Add egg/buttermilk mixture to the dry mixture and stir gently until dough comes together. It will still be shaggy and somewhat dry, but keep gently stirring and folding dough until it all comes (loosely) together.
- Dump dough onto well-floured surface and shape into a flat round circle with your hands. Cut into 10 triangles.
- Place the lemon juice in a bowl. Working with 1 sugar cube at a time dip briefly in lemon juice, turning to coat, and push them down into the center of each scone.
- Once you have finished brush with extra buttermilk.
- Bake 350° for 25 to 30 minutes.
