ingredients
2 C all-purpose flour1 T baking powder
1 t salt
1/2 C unsalted butter, cold
2/3 C milk
instructions
Sift flour, backing powder and salt together. Cut butter into small pieces and rub into flour mixture until it's a sandy texture. Cut in milk with a knife until it forms a sticky dough. Either roll out the dough to 1/2" thick and cut with a scone or cookie cutter, or drop onto an ungreased cookie sheet to make 4 large or 6 small scones. Bake at 450F for 12 minutes. Serve hot or transfer immediately to a cooling rack; cool completely before storing in an airtight container for up to 1 day.
variations
- Brush the top of the unbaked scones with milk and sprinkle with sugar.
- Mix in fresh or dried herbs (oregano, basil, thyme...), grated cheddar cheese (or other hard cheese), and paprika (to taste) before you add the milk to make savoury scones.
- Mix in chopped apples and cinnamon before you add the milk.
notes
I love my scones fresh from the oven with butter and jam. If I'm eating them at room temperature, I prefer them with whipped cream and fresh strawberries.
