y'all know by now
how much i adore baked goods, right?
i think i've posted enough cookie recipes
to sink a ship
but a girl can never have too many desserts up her sleeve
i'm mixing my metaphors a bit
well
you know what i mean
a couple years ago
i shared my recipe for Lemon Poppy Seed Scones
and heard from many of you
just how much you like them
but there is a simple scone recipe
that i've been making for about 12 years
i make them for breakfast
or to use as little sandwich rolls for lunch
they work well as a complement to dinner
and they're fantastic with jam and butter
or clotted cream
[[[pause whilst daydreaming about warm scones with lashings of jam and cream]]]
sorry
i forgot where i was for a sec
these scones are that simple
and that versatile
of course
you can add whatever you like:
dried fruit
chocolate chips
different flavorings
but my favorite way
is plain
these are what scones were
before they got all cool and popular and fancy
simple and good
the perfect complement to a piping hot cup of tea
and the latest episode of Downton Abbey
Ingredients
2 cups all-purpose flour1 tsp. cream of tartar
1/2 tsp. baking soda
1 pinch salt
1/4 cup cold butter, cut into pieces
1/8 cup white sugar
1/2 cup milk
2 T milk
Directions
Preheat oven to 425 degrees. Spray or line cookie sheet with parchment paper.
Sift the flour, cream of tartar, soda and salt into mixing bowl. Mix in the butter until the mixture is crumbly. Add sugar and 1/2 cup milk and combine to make a soft dough. If dough is too dry, add a small amount of milk. If mix is too sticky, add flour. Turn dough onto floured surface, knead lightly, and roll out to 3/4 inch thickness. Cut into 2.5 inch rounds and place on cookie sheet. Brush with milk to glaze. Bake for 10 minutes, or until tops are just golden. Best served warm, but will keep in a sealed container for 2-3 days.