Tea Time Scones
Scones are quite simple to make, so we usually make our own. You can add all kinds of extras to your scones, depending on your taste. Try cut-up apples, currants, ginger, orange zest, almond flavoring, cinnamon, apricots, fresh blueberries, cranberries, or even chocolate chips – our favorite!
2 c. flour
1 T. baking powder
2 T. sugar
1/2 t. salt
6 T. butter – very cold
1 c. buttermilk, or whole milk
Egg wash ( 1 Lightly beaten egg with 1 T water )
Sugar, or cinnamon sugar for sprinkling on top
Mix dry ingredients. Cut in 6 T. butter until mixture resembles coarse cornmeal. (If you want to add anything to your scones just mix it in before the buttermilk) Make a well in the center and pour in buttermilk. ( If you do not have buttermilk or lemon juice than just use regular milk.) Mix until dough clings together and is a bit sticky- do not over-mix or you will get bricks instead of scones :) Turn out dough onto a floured surface and shape into a 6- to 8-inch round about 1 1/2 inches thick. Quickly cut into pie wedges or use a round biscuit cutter to cut circles. The secret of tender scones is a minimum of handling. Place on an un-greased cookie sheet, being sure the sides of the scones don’t touch each other. Brush the scones with the egg wash for a shiny, beautiful brown scone. Sprinkle sugar or cinnamon sugar on top. Bake at 425° for 10 – 20 minutes, or until light brown.