Scones
Sun, Jan 10, 2010
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Scones are a quick bread of Scottish origin that always make me think of the British tea time. There are variations around the world and you can find scones of many different flavors but in my opinion, you can’t go wrong with a plain buttery scone with berry jam.
In my family, we have always had two scone recipes. I can’t tell you which is my favorite between the two because it has always been pretty much the flip of a coin to determine which to make. This one calls for an egg and is more golden yellow in color. {If you need a white scone, use my Exposition Scone recipe.} I like to serve the scones warm with jam. When piled high with strawberries and whipped cream, they also make a great strawberry shortcake.
- 1 cup flour
- 1 tsp baking powder
- ½ Tbsp sugar
- ¼ tsp salt, optional
- 2 Tbsp butter, softened
- 1 egg, beaten
- ¼ cup milk
- Mix the dry ingredients together.
- Cut in the softened butter with a pastry blender or a fork.
- Add the eggs and the milk.
- Pat the dough into a round and cut it into 4 wedges. The dough is wet and sticky but try to add as little flour as possible.
- Dip the edges in flour so that they are lightly covered with flour and then pat off any excess flour.
- Place the wedges on a greased baking sheet.
- Bake them at 425 degrees until the bottoms are golden and the insides are done, approximately10-15 minutes.
I love scones! I have only been making them for about a year, but I think I now prefer them to muffins! Your jam looks amazing!