Scones… mmmm

I obtained this recipe from Orangette’s Scone City blog. It came out yummy. I love Scones, especially with Raspberries. (*I just recieved the Thumbs up from my daughter, too. So, I know its good.)


Scottish Scones

“This recipe was given to my sister by a good friend of hers who, appropriately, is Scottish. I pass it on to you only on the condition that you try making it first with something neat and non-wet, such as raisins, currants, dried apricots, citrus zest, or candied ginger. Wetter things, such as frozen berries, will send you into murky territory, and it’s best to learn the lay of the land first.”

½ c milk (I’ve used skim with no adverse effects, although it might be best to use one with more fat and body)
1 egg
2 cups all-purpose flour
2 tsp baking powder
½ tsp salt
½ stick (2 ounces) unsalted butter, cubed and chilled
3 Tbs sugar (I often choose the finely milled raw cane sugar—hippie sugar, as I call it)
Flavorful additions of your choice, to taste (see above for ideas; if you use berries, make sure they are frozen) *I used about a 1/4 C

Preheat oven to 425 degrees Fahrenheit.

Beat together the milk and the egg and then set aside. In a large bowl, mix flour, baking powder, and salt. Rub the butter into the flour mixture, working until you have no lumps bigger than a pea. Add the sugar and whatever additions you choose, and stir or toss to mix. Pour the wet ingredients into the dries, reserving just a tad of the milk-egg mixture to use as a glaze. Bring dough together gently with a wooden spoon. *very course mixture. You get the feeling it will not knead right, but it does.

Turn dough out onto a lightly floured counter and knead it no more than 12 times. [Apparently, twelve is the magic number here; surpass it at your own risk.] Pat dough into a round approximately ½-inch thick, and cut into 8 or 12 wedges. Place on an ungreased baking sheet or a Silpat, if you have one. Using a pastry brush, glaze wedges. *12 works out great! How funny. I believe I didn’t pat mine down enough. I got 6 wedges and had to cook it a bit longer.

Bake for 10-15 minutes, or until golden. Cool on a rack. Scrumpcious! Five Stars!
Previously, I made a scone recipe from one of my other cookbooks & it came out very sticky.
Then, I found this scone recipe & it works out great! Love it! Definitely going to make this again & again! Thanks, Orangette!

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