Sunday, January 20, 2008

Flakey Scones

This recipe was bought by my daughter Corey (who says is was bought by my daughter Annie) from the owner of a British Tea Room in the Washington countryside. The place is not as classy as I think it should be, but the recipe is from England and it is very yummy. It's really like a biscuit if you're American.  The original recipe didn't call for salt, which I think must have been an oversight.

2 cups flour
1/4 teaspoon salt, more if desired
2 1/2 teaspoons baking powder
6 Tbl butter, cut into bits
3/4 cup milk

Mix the dry ingredients.
Cut the butter into the dry ingredients with pasty blender.
Stir in the milk all at once using a fork.
Knead the mixture about 10 times.
Preheat oven to 440 degrees.
Pat out dough into a rectangle about 1/2 inch thick and cut into squares.  Of course you can cut it anyway you like.  I don't like to fuss with cutting things into circles and then having dough scraps to deal with.
Place close together on baking sheet.
Let the dough rest for 20 minutes. This is what the tea room owner said is the key to the scones. This step is nice to do, but not necessary.
Bake about 12 to 18 minutes.   I cook on the less amount of time.

variation: whole wheat flaky scones - use 1 part whole wheat flour and 3 parts white flour

If you are making a special dinner and you realize at the last minute that you forgot the bread, this is a wonderful substitute. In about 20 minutes the scones are made and done and ready to put on the table.

1 comment:

Anonymous said...

We recently had some bacon date scones at a local coffee shop and they changed our life. Will be trying your recipe with chopped bacon and chopped dates. The world will look brighter after the first bite.