Monday, February 27, 2012

Buttery Scones

I love scones.  I have already posted my favorite blueberry scone recipe, and this one is similar, but without the berries.  Half my kids don't like blueberries, so I have to make plain scones for them sometimes, too.  We like to eat them with jam. 

Buttery Scones
Recipe adapted from Good Housekeeping

3 1/3 cup flour
1/2 cup sugar
2 T baking powder
1/2 tsp salt
6 T cold butter
1 cup whole milk
2 large eggs, beaten
1 T whole milk
1 T sugar

Preheat oven to 400F. Grease a cookie sheet.
Using a box grater, grate the butter.  Put in freezer until ready to use.
In a large bowl, mix flour, 1/2 cup sugar, baking powder, and salt.  Add in grated butter and mix lightly with your hands until butter is evenly distributed. 
In a small bowl, combine 1 cup milk and eggs. Make a well in the center of the flour mixture and pour in milk mixture.  Stir until just combined.
Turn dough onto prepared cookie sheet (dough will be sticky).  Using floured hands, pat dough into a 9-inch circle.  Brush 1 T milk over the surface of the dough, and sprinkle with remaining 1 T sugar.  With floured knife, cut into 8 wedges, but do not separate.
Bake at 400F for 15-20 minutes, or until golden brown.  Let cool 5 minutes or completely before serving. 
Makes 8 large scones.

No comments: