2 cups flour
4 tsp baking powder
3 tbsp sugar
½ tsp salt
6 tbsp cold butter
⅔ cup milk
1 egg
Preheat oven to 425
In medium bowl, sift flour, baking powder, salt and sugar.
Cut in cold butter with a pastry cutter or mixer until it resembles coarse meal
Mix milk and egg in a separate cup – reserve 2 tbsp and add remainder to flour mixture
Fold together until dough begins to form. Don’t over mix
Place the dough onto a well-floured surface. Form a smooth ball. Do not knead.
Roll the dough until the surface is even and it is about 1.5 inch thick. Sprinkle the top with flour if your dough is sticky.
Cut into your desired shape. I like squares and then diagonal into triangles
Brush the reserved egg/milk mixture on top of each scone with a pastry brush.
Sprinkle the top with white sugar
Bake for 15 minutes or until golden brown. Remove from tray and place on a wire rack.
Serve hot with cream, jam and tea!
White Chocolate Cherry Scones
Follow the above recipe using the following changes:
Add one cup of flour
Use 1/4 cup milk instead of 2/3 cup
Add one cup of vanilla yogurt to milk and mix
Add one cup of white chocolate chips
Add one cup of dried cherries or cranberries
Bake for an additional 5-10 min
