2 1/2 cups self rising flour
3/4 cup of sugar
1 teaspoon baking powder
a pinch of salt
1 1/14 oz of unsalted butter
1 cup of milk
*yeilds 6 triangles

This weekend I originally planned on making cupcakes, but then scones happened! I haven't made scones in years, and they are some of my favorite breakfast treats. This recipe is out of my essential baking cookbook. I plan on cooking a recipe out of this book on my days off. I love making all sorts of goodies and I thought, why should I just limit myself to baking cupcakes? 

Anyway, after you get all of your ingredients, Preheat your oven at 425 (220 C) Mix all your dry ingredients first. Next work the butter in. I used my hands for this part and I made sure the butter was room temperature. If you are going to add fruit, this would be the time. Then add half of the milk. Use cutting motions. The dough should be clumpy. With Floured hands place the dough on a floured surface. Lightly pat into a circle.Now at this point you could use a cookie cutter or slice the dough. I slice mine into triangles. Place them on a greased cookie sheet, lightly brush with milk or an egg wash and bake for about 13-15 minutes.  

If you aren't sure if they are cooked, break one open, they should not be doughy inside. Once they are done serve them up! Scones are the best when they are fresh out of the oven! Enjoy!
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