Yummy, not too sweet, a wonderful treat! Simple to make!
Dough Ingredients:
2 3/4 cups unbleached, unbromated white flour ( I use Bob's Red Mill Organic -- it is actually a whole grain flour -- I love to bake cookies and lighter baked goods with it -- less dense than a hard red whole wheat)
1/3 cup organic sugar
2/4 t salt
1 T baking powder
1/2 cup cold butter
2 T lemon juice ( I prefer fresh squeezed)
2 large eggs (farm fresh, free range are always
1/2-2/3 cup milk or cream (I use raw whole milk which works beautifully)
Topping:
2 t milk
2 t sugar
Directions:
1. In a large mixing bowl, whisk together dry ingredients.
2. Work in butter until crumbly. It's fine if some of the butter remains large and not mixed well (the colder the butter remains, the better).
3. In a seperate bowl whisk together eggs, vanilla, and milk
4. Add the liquid ingredients to the dry ingredients and stir until ingredients are all moistened and stick together. Depending on the brand of flour, you may need to add a bit more -- the dough should be moist but not wet and gooey.
5. Line your pans with parchment paper and form 4 inch circles about 3/4 inch thick.
Cut a part into small wedges, about 1 - 1 1/2 inch wide at the outer edge. Should have around 2 dozen wedges.
6. Seperate wedges so they have plenty of room to expand and rise while baking.
7. Place cookie sheet in freezer 30 minutes before baking. This allows for greater rise and a flakier scone.
8. Mix topping ingredients together and baste on top of wedges with a brush.
9. Bake in a 375 degree oven 25 minutes or until done. Should be a golden brown on top, or, if you like a softer, doughier scone like me (I just like stuff doughier), remove when just starting to brown and firm to the touch.
Dough Ingredients:
2 3/4 cups unbleached, unbromated white flour ( I use Bob's Red Mill Organic -- it is actually a whole grain flour -- I love to bake cookies and lighter baked goods with it -- less dense than a hard red whole wheat)
1/3 cup organic sugar
2/4 t salt
1 T baking powder
1/2 cup cold butter
2 T lemon juice ( I prefer fresh squeezed)
2 large eggs (farm fresh, free range are always
1/2-2/3 cup milk or cream (I use raw whole milk which works beautifully)
Topping:
2 t milk
2 t sugar
Directions:
1. In a large mixing bowl, whisk together dry ingredients.
2. Work in butter until crumbly. It's fine if some of the butter remains large and not mixed well (the colder the butter remains, the better).
3. In a seperate bowl whisk together eggs, vanilla, and milk
4. Add the liquid ingredients to the dry ingredients and stir until ingredients are all moistened and stick together. Depending on the brand of flour, you may need to add a bit more -- the dough should be moist but not wet and gooey.
5. Line your pans with parchment paper and form 4 inch circles about 3/4 inch thick.
Cut a part into small wedges, about 1 - 1 1/2 inch wide at the outer edge. Should have around 2 dozen wedges.
6. Seperate wedges so they have plenty of room to expand and rise while baking.
7. Place cookie sheet in freezer 30 minutes before baking. This allows for greater rise and a flakier scone.
8. Mix topping ingredients together and baste on top of wedges with a brush.
9. Bake in a 375 degree oven 25 minutes or until done. Should be a golden brown on top, or, if you like a softer, doughier scone like me (I just like stuff doughier), remove when just starting to brown and firm to the touch.
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