Sunday, March 07, 2004

Scone Recipe...

My basic scone recipe comes from Emilie Barnes' book, An Invitation to Tea (a gift to me from Alana several years ago...:)

Scones are quite simple to make, so I usually make my own. However, a packaged scone mix can also give you very good results. You can add all kinds of extras to scones, depending on your taste. Try cut-up apples, currants, ginger, orange, almond flavouring, cinnamon, apricots, fresh blueberries, cranberries, or even chocolate chips.

2 cups flour
1 tbsp baking powder
2 tbsp sugar
1/2 tsp salt
6 tbsp butter (I use marg)
1/2 cup buttermilk
1 lightly beaten egg

Mix dry ingredients. Cut in 6 tbsp of butter until mixture resembles coarse cornmeal. Make a well in the centre and pour in buttermilk. If you don't have buttermilk, use regular milk (I use skim). Mix until dough clings together and is a bit sticky - do not overmix. Turn out dough onto a floured surface and shape into a 6 to 8 inch round about 1 1/2 inches thick. Quickly cut into pie wedges. The secret to tender scones is a minimum of handling. Place on an ungreased cookie sheet being sure that the sides of scones don't touch each other. Brush with egg for a shiny beautiful brown scone (I also sprinkle very lightly with sugar...barely a teaspoon for the whole batch). Bake at 425 for 10-20 minutes (mine usually take 15-17 minutes in my oven), or until lightly brown.

...if you don't have time to bake scones, you can usually buy them at Calories, The Living Room or McNally.....the ones at Calories are the best, but will cost ya....($2.75 each!...yikes!)

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