“Simple Scone Recipe”

Grocery & Gourmet Food

Dairy, Cheese & Eggs

Artisan Cheese

Cottage Cheese

Cream Cheese

Milk & Cream

I prefer smaller scones which are daintier to eat. Less than 30 minutes preparation time. Approximately 10 to 30 minutes cooking time, this recipe makes 16 small scones.

 

Ingredients:

  • about 3½ fl oz. goat milk
  • 9 oz. all-purpose flour
  • 1 teaspoon baking powder
  • 1½ oz. softened butter
  • 1 oz. super fine sugar
  • 1 large egg

 

Directions:

  • Preheat the oven to 425 °F.
  • Put the flour and baking powder into a large bowl. Add the butter and rub it in with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar.
  • Beat the egg in a measuring jug. Make up to 3½ fl oz with the milk, then set aside a tablespoon for glazing the scones later.
  • Gradually add the egg and milk to the dry ingredients, stirring it in until you have a soft slightly sticky dough
  • Turn the mixture out onto a lightly floured surface and pat out until it is about ¾ in. thick. Use a 1½ in. fluted cutter to stamp out the scones. Make sure you don’t twist the cutter or the scones will not rise evenly.
  • Gently gather the trimmings together and pat out again to cut more scones
  • Arrange the scones on the greased baking trays and brush the tops with the remaining milk.
  • Bake for 8-10 minutes, or until well risen and golden-brown. Transfer to a wire rack to cool.
  • To serve, cut each scone in half and top with strawberry jam and clotted/ whipped cream.

 

Scones are best eaten the day they are baked. To work ahead, freeze unbaked scones in a single layer, then store in a zip-top bag, up to 2 months; brush frozen scones with cream, sprinkle with sugar, and bake at 400 degrees for 25 minutes.



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