Scones are little more that sweetened biscuits, and just as easy to make. Usually people add some fruit, such as raisins or dried cranberries, but you don’t have to. These are an easy weekend breakfast you can make in less than half an hour. This recipe is adapted from one by Steven Valenti who adapted his from Martha Stewart.
- 2 cups flour
- 5 Tb sugar
- 1 Tb baking powder
- ½ tsp salt
- 6 Tb chilled, unsalted butter, cut into small pieces
- 2/3 cup milk
- ½ cup raisins or other dried fruit
- Preheat the oven to 425° F.
- Mix together the flour, sugar, baking powder and salt, using a whisk.
- Cut the butter into the flour mixture using a pastry blender.
- Add the milk, and stir in with a fork until just moistened.
- Knead the dough together on a lightly floured surface.
- Pat the dough into a 1 inch thick round and cut it into 8 wedges.
- Place the wedges on a baking sheet, covered with baking parchment.
- Brush the tops with milk and sugar.
- Bake until golden brown, about 12-15 minutes.
Cool briefly on a wire rack, but serve while still warm, with plenty of butter.