Scones

These scones were a huge hit over Christmas with several families. I served with a cream (recipe wednesday) and raspberry preserves. Best part was they were easy to make and I can prepackage ingredients to whip them up any time!

Update!! I decided to experiment with this recipe. I opened a small bag of tea (Earl Gray and I also used Orange Chiffon for a second batch) and add it to the buttermilk! I highly recommend buttermilk over regular milk unless you have whole milk.

As always credit at the bottom!

Ingredients:

2 cups Flour (preferably cake flour)
2 Tsp Baking Powder
½ Tsp Salt
4 Tbs cold Butter
1/4 cup Sugar (1/3 cup Sugar if you plan on eating them with jam and cream)
1/2 cup Milk
(Some Brits will use Buttermilk instead of Milk, and some will even add an egg. Try a few variations to see which you like best.)
Makes about 10-12 scones.

Directions:

Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
Sift the flour, baking powder and salt into a bowl.
Rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar and enough milk to mix to a soft dough (but not wet or overly sticky).
Turn onto a floured surface, knead lightly (don’t over mix) and roll out to a 1 1/2-inch thickness. Cut into 2-inch rounds and place on the prepared baking sheet. (You may also just gently form some balls in your hands and place on baking sheet, like drop biscuits.)
Position rack high in the oven and Bake at 425 degrees F (220 degrees C) for 10-15 minutes then cool on a wire rack.

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