Scones

scones

Today I decided to make scones for our lunch. I felt totally uninspired to put out our regular lunch menus of sandwiches or pasta dishes. And since I was already using the oven for some cakes, I decided to find a recipe that was quick and good. Scones was the item of choice.

The recipe I do is just a plain, light and fluffy, slightly sweet scone, which I serve with double cream and jams. If double cream is not common around where you live, an easy alternative is whipped Mascarpone with some cream to thin it out a bit.

You can omit some of the sugar to make a salty snack, and serve it with cheese bites, or a variety of cream cheeses. On a cold wintery day, warm scones with a bowl of soup is a perfect warm-me-up, comfort food.

This serves 4 to 8 people depending on if it is a lunch or a snack.

So the recipe is:

Ingredients:

3 cups flour, I used a mixture of whole wheat and regular white

½ cup sugar

5 tblsp. Baking powder

½ tsp. salt

¾ cup butter

1 egg

1 cup milk

Instructions:

Preheat oven to 200°C (400 F). Put all the dry ingredients in a large bowl. Cut in the butter. It should look like crumbly flakey flour.

scone flour

Next, in a small bowl, lightly beat the egg and milk together, then pour into the flour. Mix till it all comes together. The dough will be somewhat sticky, but that is fine.

On a lightly floured surface, knead the dough about 30 seconds. Flour the surface again and pat the dough out to about 1 ½ cm (.5 in) thick.

scone dough

Using a circle cutter, I have used other shapes when I had no round cutters, cut your scones out and place on a tray lined with baking paper.

Bake for about 10-12 minutes. Cool, smear whatever goodness you like on it and eat to your hearts content.

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