photo by daisygrl64
- Ready In:
- Preheat the oven to 200°C/400°F.
- Sift flour, baking powder and salt into a big bowl. Using your finger tips work in butter until mixture resembles coarse crumbs. Make a well in the center.
- Whisk together milk and water and pour into the well reserving some liquid for glazing the scones.
- Quickly stir until a dough forms.
- On a lightly floured surface pat down gently and cut out scones (I use a glass of 7.5 cm in diameter). The dough will be kinda sticky, but you should be able to form it without problems. If not, add some more flour.
- Glaze scones with reserved water-milk-mixture and bake for 10-12 minutes.
This was my first time making scones, and I have to say they didn't turn out for me. Maybe I did something wrong? They did not rise very much, and their centers were a bit chewy. I found the recipe directions unclear for a first-timer. The directions were to reserve some of the milk/water mixture for glazing, but how much? I reserved 2 tbs. of liquid, but the dough was too dry. Even after I added it all, the dough was still too dry. So then I added a few drops more for the dough to become slightly sticky as described. When I laid the dough on the baking sheet, I wasn't sure of the thickness of each scone. They took four minutes longer to bake than directed, and they still seemed underdone. Nonetheless, it was a nice experiment. I'll give my hand at making scones another try before throwing in the towel for good. My favorite bakery does a fine job anyway, and it's much less work! Thanks for sharing your recipe! (Made for AUS/NZ Recipe Swap #41)
Oh boy, these were a hit for us! We wanted a sweet scone for breakfast so I added 2 T sugar, a few good shakes of cinnamon, and 1/2 c apples to the mix. I also topped the milk/water glaze with cinnamon sugar. Using 1 c AP and 1 c oat flour worked out great; the texture was preserved (wheat would have been more toothsome) and we got some fiber in. I only used about half of the milk/water combo, so maybe the oat flour is less absorbent? Anyhow, these were light, fluffy, delicious, and devoured. Thanks for posting! Made for Veg*n Swap #16, for our VIP Chef Loula!
Wow, these are absolutely wonderful, Loula! I've had a long standing love affair with these scones from Second Cup, a coffee shop here in Canada, and well, who needs their pricey scones anymore?! I added 1/2 cup of dried blueberries, and pressed the batter into a round, which I cut into eighths. How gorgeous and yet easy to make! Thanks for posting this lovely recipe, Loula! Made for Veggie Swap 14.