Recipe | Scones
January 02, 2012Preparation time: 15 minutes
Cook time: 14 minutes
This wet dough makes scones with an airy texture and crisp tops. Enjoy warm straight from the oven with a hint of butter, jam or fresh cream. Recipe modified from Canadian Living.com
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| Before: Wet dough |
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| Finished Product! Golden, crisp tops |
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| Success! |
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| Soft and airy inside |
Makes 15 scones
Ingredients
2 cups all purpose flour
1/4 cup granulated sugar
4 tsp baking powder
1/2 tsp salt
1/2 cup cold unsalted butter, cubed
1 egg
3/4 cup milk
Preparation
In large bowl, whisk together flour, sugar, baking powder and salt. With pastry blender, 2 knives or fingertips, cut in butter until in coarse crumbs with a few larger pieces. Mix in raisins.
In glass measure, beat egg with fork; add enough of the milk to make 1 cup (250 mL), stirring to blend. Remove 2 tbsp (25 mL) and set aside.
Pour remaining mixture, all at once, into centre of flour mixture. Stir with fork just until dough comes together to form wet dough. Using hands, shape into ball. Transfer to lightly floured surface; pat out into scant 3/4-inch (2 cm) thickness.
Using floured 2-inch (5 cm) round cutter, cut out biscuits. Repeat with scraps once. Place on parchment paper–lined baking sheet; brush with reserved milk mixture. Bake in 425°F (220°C) oven until risen, golden and firm to the touch, about 14 minutes.
Notes
Making scones was much easier than I thought. Under half an hour, does not make a mess and only requires a few simple ingredients. At first, I was worried that the dough was too wet and sticky, but they came out perfectly crisp on top and soft on the inside with a hint of buttery flavor. I don't have a pastry blender so I used my hands to mix the butter into the flour and I don't have a round cookie cutter so I just used my hands to form chunks/balls (don't roll them smooth if you prefer the natural crumble top)
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