Scones

Carol-SA's Note:

These are typical English scones as would be served at tea-time. They are best eaten the same day and even better if they are still warm. It is traditional to serve them with strawberry jam and clotted or whipped cream. I like to butter them too. I use the basic recipe. Work quickly when making the dough and don’t handle too much with hot hands. I roll out on a marble surface because that is always very cool.

• Total Time: 20 mins
• Prep Time: 10 mins
• Cook Time: 10 mins

Ingredients:

Serves: 6-8

Yield: 6.0 scones

• 2 cups cake flour
• 3 teaspoons baking powder
• 3 tablespoons butter
• 150 ml milk

Directions:

1. Combine the flour, baking powder and butter in the food processor bowl with double-sided blade. Process until the mixture resembles course breadcrumbs. With the motor running, add the milk through the feed tube and process until the dough forms a ball round the blade.
2. More milk may be needed to form a very soft, but not wet, dough. Do not over work.
3. Roll out the dough on a floured board and cut into rounds with a pastry cutter. Arrange on a greased baking sheet and brush with beaten egg or milk. Bake in a hot oven 450 deg F for 10-12 minutes until risen and golden.
4. Variations.
5. For a richer dough, beat 1 egg in measuring cup and top up with milk up to 150ml.
6. Or add 2 teaspoons sugar and 2oz currants to the dry ingredients.