There is truly nothing better than warm scones, anytime of the day.
I was first introduced to the scone at my gf's home, many years ago when studying for exams. We would zip up a batch and accompany it with fresh Earl Gray loose leaf tea.... ahhhhh. Nothing better. It made the studying so much easier!You see, Lorraine's parents were Scottish immigrants and brought their wonderful culture with them, sharing with all who cared. I have so many fond memories of her, and them... I only wish I knew where she was today. I miss my Wumpers. :/
Anyhow, as far as the scones go, this is the result... be sure to brew a fresh cuppa...you won't be disappointed.
Real Scones
Makes about 8 or so, small scones
Makes about 8 or so, small scones
2 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons sugar
1 teaspoon fine salt
3 tablespoons unsalted butter, softened to room temp
1/2 - 3/4 cup milk, cream, or a combination
1 tablespoon baking powder
2 teaspoons sugar
1 teaspoon fine salt
3 tablespoons unsalted butter, softened to room temp
1/2 - 3/4 cup milk, cream, or a combination
Preheat oven to 350° F. Place a baking sheet pan lined with parchment paper in the oven.
Sift together the flour, baking powder, sugar and salt into a mixing bowl. Use your fingertips to work the butter into the dry ingredients until the mixture just holds together.
Working the mixture as little as possible, add 1/2 cup milk and mix until it forms into a soft, slightly sticky ball. Add more milk if needed to reach desired consistency.
Place the dough on a very lightly floured work surface. Using a floured rolling pin, gently roll the dough to a 1-inch thick slab. Dip a 1-2-inch biscuit cutter in flour and cut out the individual scones, or slice the dough with a knife of the blade of a scraper. Alternately, you can just pat it into a round and bake as a whole, adding a couple more minutes to the overall baking time to compensate.
Remove baking tray from the oven and arrange the scones on it. Bake 8 minutes, turn over, and bake another 4 minutes or until just barely brown.
Serve with butter, preserves, and freshly whipped cream.
If you have leftovers, reheat at 350°F for 2-3 minutes or until warmed through, or freeze by wrapping completely cooled scones in plastic wrap, then placing in a freezer bag. To reheat, thaw at room temperature in the plastic wrap, then unwrap and re-heat 350° F for 2-3 minutes.
Variations
• Herb - add a few tablespoons chopped fresh thyme, rosemary, chives or sage to the dry mixture.
• Cheese - add 1/2 cup grated cheddar or Parmesan cheese to the dry mixture. Brush the tops with beaten egg or cream and sprinkle with more grated cheese.
• Currant - add 1/2 cup currants (or golden raisins, my fave) to the dry mixture.
• Chocolate - increase the sugar to 2 tablespoons, add 4 ounces chopped semi-sweet or bittersweet chocolate, and sprinkle each with a pinch raw sugar before baking.
• Herb - add a few tablespoons chopped fresh thyme, rosemary, chives or sage to the dry mixture.
• Cheese - add 1/2 cup grated cheddar or Parmesan cheese to the dry mixture. Brush the tops with beaten egg or cream and sprinkle with more grated cheese.
• Currant - add 1/2 cup currants (or golden raisins, my fave) to the dry mixture.
• Chocolate - increase the sugar to 2 tablespoons, add 4 ounces chopped semi-sweet or bittersweet chocolate, and sprinkle each with a pinch raw sugar before baking.
