Olive Oil-Buttermilk Scones - Basic recipe

2 3/4	cup all-purpose flour or 1 cup of all purpose flour and 1 3/4 cups of whole wheat flour
2	tsp baking powder
1/2	tsp salt
1	cup buttermilk
1/2	cup olive oil
1/2	cup sugar
1	egg

Recipe Directions for Olive Oil-Buttermilk Scones

1. For 12 to 15 scones, heat the oven to 400 F ( 200C ) and place the rack in the middle. Combine 2 3/4 cups of  flour with 2 teaspoons of baking powder and 1/2 teaspoon of salt. 
2. In another bowl, whisk together 1 cup of buttermilk, 1/2 cup of olive oil, 1/2 cup of sugar, and 1 egg. 
3. Have ready a biscuit cutter or jar 3 inches in diameter (for a dozen scones) or 2 1/2 inches in diameter (for 15), and about 1/2 cup of flour in a bowl. 
4. Make a well in the middle of the sifted flour, pour in the milk-oil mixture, The dough will come together easily and quickly. 
5. Bake for 15 minutes for 2 1/2-inch biscuits or 18 minutes for 3-inch biscuits. Resist the urge to cook them longer, even though the tops only start to get shiny and brown in the last few minutes of baking. 
6. The scones will stay moist for about two days, and can be toasted without toughening. They freeze well,

Variations of flavor:

• Candied ginger
• Apricots and cashew nuts