Scones

I am always amazed at how crazy people go over homemade scones and biscuits.
After all, they one of the first things I learned how to make!
Now, if you’re a southerner, you are probably thinking scones should be fried.
But this is how we roll in these parts.  I worked in an English Tea House in my high school days, and this is how they were made there as well.  They go perfect with many things, like honey butter, curds, jams, etc.
And especially with a pot of herbal tea.  My favorite.   And tune in later for one of my favorite accompaniments… Cranberry curd! Yum!
SCONES
2 cups all-purpose flour
1 T baking powder
1/2 tsp salt (omit if using margarine)
1/2 cup unsalted butter or margarine (cold!)
3/4 to 1 cup milk
Mix flour, baking powder, and salt together in a bowl.
Cut in butter with a pastry blender until resembles coarse crumbs.
Pour milk in a well in the center, starting with just 3/4 cup.
Use fork to stir in until almost completely mixed. (Don’t overmix)
Add the rest of milk if needed, but careful not to make it too sticky.
Now turn out onto counter, lightly dust with flour and form into a ball.
Press down to about 1/2″ thickness. (This is important-don’t use a rolling pin-it flattens your dough and you biscuits won’t be as light & fluffy!)
Cut out into desired size. I use a small 2 inch circle cutter for scones.  (You could even just cut into squares if you don’t have a cutter.)
Place on ungreased cookie sheet, CLOSE TOGETHER , almost touching-This makes them rise up instead of flattening out.
If desired, brush with a little heavy cream, can also sprinkle with a little sugar after you brush with cream.
Bake at 450 degrees for about 8 to 12 minutes or until lightly golden brown. (How small you cut them will determine how long to bake)
NOTE: This is basically the same recipe as my  Biscuits 101, only cut in smaller size.  Look there for step by step pictures.
Scones

Ingredients

  • 2 cups all-purpose flour
  • 1 T baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter (cold!)
  • 3/4 to 1 cup milk

Instructions

  • Mix flour, baking powder, and salt together in a bowl.
  • Cut in butter with a pastry blender until resembles coarse crumbs.
  • Pour milk in a well in the center, starting with just 3/4 cup.
  • Use fork to stir in until almost completely mixed. (Don't overmix)
  • Add the rest of milk if needed, but careful not to make it too sticky.
  • Now turn out onto counter, lightly dust with flour and form into a ball.
  • Press down to about 1/2" thickness. (This is important-don't use a rolling pin-it flattens your dough and you biscuits won't be as light & fluffy!)
  • Cut out into desired size. I use a small 2 inch circle cutter for scones. (You could even just cut into squares if you don't have a cutter.)
  • Place on ungreased cookie sheet, CLOSE TOGETHER , almost touching-This makes them rise up instead of flattening out.
  • If desired, brush with a little heavy cream, can also sprinkle with a little sugar after you brush with cream.
  • Bake at 450 degrees for about 8 to 12 minutes or until lightly golden brown. (How small you cut them will determine how long to bake)
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    Comments

    1. Thank you, Holly!!! These are my most favorite at your wonderful teas – especially with lemon curd. Anxious to see the recipe for the cranberry curd also!!!

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