Scones are a small British bread, usually served with tea. The best way to enjoy scones is with cream and jam. I used my Rhubarb Jam and cream cheese, always popping them in the toaster for a couple of minutes so they are slightly toasted. One of those and a cup of coffee is a nice speedy breakfast.
Try to make them! They are easy to make, and the dough is easy to handle. It resembles sugar cookie dough, I could describe the flavor as a very puffy not so sweet sugar cookie.
Yields: 8-12 scones (depending on the size of your mold)
3 cups all-purpose flour
½ cup white sugar
5 teaspoons baking powder
½ teaspoon salt
¾ cup unsalted butter, cold
1 egg, beaten
1 cup milk
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
- In a large bowl, combine flour, sugar, baking powder, and salt. Cut in butter using two knives. Mix the egg and milk in a small bowl, and stir into flour mixture until moistened.
- Turn dough out onto a lightly floured surface, and knead briefly. Roll dough out into a 1/2 inch thick round.
- Cut out circles with a mold, or if you don’t have one, use a glass.
- Bake 15 minutes in the preheated oven, or until golden brown.
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