Sunday, June 12, 2011


Have you ever had a scone plucked fresh from the oven? The kind that you're so anxious to eat that it warms your face with the sweet aroma of sugar and cinnamon? If you haven't, there's no reason why you shouldn't or can't!

This recipe is insanely easy and simple. You'll have scones in 20 minutes- only 5 of which is prep work, the rest of it lies in your oven. I like my scone slightly browned on the top, it's a personal preference so please don't be put off with the pic, you can have it as pale or golden as you please!

* This recipe lends itself to additions. Add raisins, dried cherries or cranberries for an extra bite!

3 cups AP flour
5 teaspoons baking powder
1/4 teaspoon salt
1/4 cup sugar (I don't like things overly sweet, so I've cut the sugar. It really isn't noticeable once you add jam!)
1/4 teaspoon cinnamon
1 egg beaten
1 cup whole milk
1 tablespoon demerera sugar
1/2 cup COLD butter cut in cubes
egg wash

Preheat oven to 400 degrees and line a baking tray with parchment paper.
Combine the egg and milk.
Mix the dry ingredients. Cut in the butter with your hands. You want it to be well incorporated. It should look like coarse bread crumbs and come together when pinched. Be sure not to overwork it. Add the egg and milk mixture with a large spoon until just moistened. It should not be too wet or mushy to the touch at all. Once it JUST comes together, transfer to a lightly floured surface and knead until it forms a ball, don't overwork the dough or it won't be light and airy.

Roll out with a rolling pin until it's 1/2 inch thick and cut out scones. Place on baking tray, brush with egg wash and sprinkle with demerera. Bake for 15 minutes. 

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