2 1/2 cups all purpose flour
1 Tablespoon baking powder
1/2 teaspoon salt
8 tablespoons (1 stick) cold, unsalted butter, cut up
1/3 cup granulated sugar
2/3 cup milk

Heat oven to 425 F. Put flour, baking powder, and salt into a large bowl, stir to mix well.

Add butter and cut in with a pastry blender or rub in with your fingers, until the mixture looks like fine granules. Add sugar; toss to mix.

Add milk and stir with a fork until soft dough forms. Form dough into a ball, put onto a lightly floured board, and give 10 – 12 kneads.

To make triangular scones but dough in half. Knead each half lightly into a ball and turn smooth side up. Pat or roll into a 6-inch circle. Cut each circle into 6 or 8 wedges. Place wedges on an ungreased cookie sheet – slightly apart for crisp sides, touching for soft sides.

Bake about 12 minutes, or until medium brown on top. ( I like to gently pull apart where two wedges meet to make sure it is not still doughy in the center.) Put on a linen or cotton dish towel on a wire rack; cover loosely with the cloth and cool completely before serving.

For tea parties, the night before, I make the dough up to the point of adding the milk, storing the ‘scone granules’ in a tightly covered container in the refrigerator. It’s a simple matter the next day to add the milk, shape, cut and bake!

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