Scones

Scones

2 cups flour + 1/2 cup

4 teaspoons baking powder

1/2 teaspoon salt

1/4 cup sugar

6 tablespoons (85 grams) butter at room temperature

2/3 cup milk

1 egg

1.  Reheat oven to 425* F (220* C).

2.  Mix the 2 cups of flour, baking powder, salt and sugar together.

3.  Use a fork to cut the butter into the dry ingredients.  You want the butter to be thoroughly distributed throughout the flour so you have a sandy texture. (The more spread out your butter though the flour the flakier your scones will be.)

4.  In a separate bowl whisk milk and egg together. 

5.  Save 3 tablespoons of the milk/egg for later and stir the rest into the dry ingredients.

6.  Once everything is holding together, turn the dough out onto a floured counter.  Kneed the dough, adding tablespoons of flour until the dough is smooth and not sticky.

7.  Roll the dough to about an inch thickness and cut into circles  (I used a flour dusted drinking glass).  Place on a parchment lined baking sheet.

8.  Brush the tops of the scones with the reserved milk/egg mixture.

9.  Bake for 10-15 minutes (the scones will double in height and have a lovely golden brown color).

10.  These are best served warm with a little butter and jam but you can keep in an airtight container for later as well.

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One of my favorite things to do when visiting England is have tea with scones and clotted cream.  These were so easy to make and tasted just like the ones I remember eating while sitting on the bowling greens in Worthing several years ago.

While I didn't attempt to make clotted cream (it involves putting heavy cream in a warm oven for 12 hours...) I topped mine with a spot of butter and a blueberry sauce made with 1/4 cup frozen blueberries, 2/3 cup water, 2 tablespoons sugar, boiled until reduced in half.  (They also work with a slice of cheese and fried egg on top!)