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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This is the best scone recipe I've found: foolproof and always utterly delectable. Even my quintessentially Brit friends approve! Eat wedges warm with lemon curd to be authentic about it. Ingredients:
1 3/4 cups regular flour |
3 tbs sugar |
1/2 tbs baking powder |
1/2 tsp. salt |
1 stick unsalted butter, chilled and cut into bits |
2 eggs, beaten with |
1/4 cup milk |
Directions:
1. In a deep bowl, stir together the flour, sugar, baking powder and salt.
2. Add the butter bits and toss until coated with flour mixture.
3. Cut the butter bits into the flour with a pastry cutter or with 2 forks until the pieces of butter are the size of petit pois peas; not so small that the mixture looks like cornmeal.
4. Mix together the beaten eggs and milk until combined.
5. Pour over the flour mixture and stir until the mass just holds together; don't overmix. Dough will be sticky.
6. On a greased cookie sheet, with floured hands, gently pat the dough into an 8-10 circle. Dough should be 1/2 inch or more thick.
7. With a large knife, cut this into 8 wedges, don't separate the wedges.
8. Place into the center of a preheated 425° oven (or 400° if using convection).
9. After 10 minutes' baking time, remove and cut through the wedges, separating them by about an inch on the pan.
10. Return to oven and continue baking until golden brown and crispy on top.
11. Serve hot with lemon curd, jam or honey.
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