Scones
This is a good basic recipe for scones. Increase the fats in the milk to obtain a richer taste. Lowering the fats veers it towards biscuits. Change regular flour to cake flour to get a finer crumb for use in a dessert like strawberry shortcake. Add chopped apples, currants, or nuts to change the flavors of the scones. We often make a double batch, cook one half, and freeze the other half after cutting them into shapes. Place them in a freezer bag for freezing.
- 1 Tbs baking powder
- ½ tsp salt
- 3 Tbs sugar
- 2 cups flour
- ½ cup butter
- 2 eggs
- 1 cup evaporated skim milk or cream
Preheat oven to 450°. Mix dry ingredients together. Cut in butter as for biscuits (can use two table knifes). Mix eggs with cream and add to dry ingredients. Stir just until mixed. Turn out on a floured board and pat down to the desired thickness, about 1". Cut into triangles with a knife or rounds using a biscuit cutter. Cook on ungreased cooke sheet until brown, about 8 minutes. Makes a dozen or more, depending on the size you cut them.
If you come to a fork in the road, take it. — Yogi Berra