Directions: |
Directions:Heat oven to 425 degrees. Put flour, baking powder, sugar and salt in large bowl; stir to mix well.
Add butter and cut in with a pastry blender or rub in with your fingers, until mixture looks like fine granules.
Add milk and stir with fork until a soft dough forms. Form dough into a ball, put onto a lightly floured board and knead to shape a ball.
To make triangular scones, cut dough ball in half. Form each half into a ball and turn smooth side up. Pat or roll into a 6-inch circle. Cut each circle into 6 to 8 wedges. Place wedges on an un-greased cookie sheet – slightly apart for crisp sides, touching for soft sides. Bake about 12 minutes or until medium brown on top. Put on a linen or cotton dish towel on a wire rack; cover loosely with the cloth and cool.
NOTE:
I usually pat the ball out on the baking sheet and cut it there. Separate for
crispy scones or leave cut sides together for softer scones.
To make round scones with a 2-inch cutter, roll or pat dough and cut.
VARIATIONS:
Lemon Scones: Add 1 Tablespoon freshly grated lemon peel to flour mixture. In a small bowl, mix 2 Tablespoons fresh lemon juice with 2 Tablespoons sugar; top each scone with ½ teaspoon before baking.
OR: Add a heaping half cup of candied lemon peel to the mixture just before you add the milk and mix well.
Cranberry Scones: Add several handfuls of dried cranberries to flour mixture.
Chocolate Chip: Add several handfuls of chocolate chips to flour mixture.
OR….make them savory by adding fresh rosemary or other herbs |
This recipe for SIMPLE SWEET SCONES is from