If I’m craving some sort of baked good and my cupboards are bare, this is my go-to comfort food.We make scones for breakfasts, brunches, desserts, all kinds of things.They are plain, and lightly sweet, with a light and airy texture.The mild flavor is perfect because they are best eaten while slathered with butter and some sweet condiment!The ingredient list is minimal and they’re a cinch to whip up and bake.This is what I always use when making strawberry shortcakes as well.
Also, I should add that these are considerably light compared to some other baked scones. Some, like Ina Garten’s for example, which are quite tasty, are loaded with heavy cream, large amounts of butter, and several eggs. I like this version because it’s not so heavy.
1/3 C real butter
1 ¾ C Flour
2/1/2 t baking powder
¼ t salt
1 egg, beaten
4-6 T milk
Heat oven to 400 degrees.
Mix flour, sugar, baking powder, and salt.Cut in butter with pastry blender until it resembles fine crumbs.
Combine egg and 4T milk. Slowly pour milk mixture into dry mixture while mixing with a fork to combine. If you need the additional 2 T milk to bring the dough together, add it. I almost always need the full 6T of milk.
Cut into 6 wedges and separate on a cookie sheet.Bake 10-12 minutes.The tops shouldn’t be brown, but the bottoms will be golden-brown and the tops set. Keep an eye on them and don’t over-bake.The easiest way to ruin a scone is to over cook it!Scones have different texture than a cake or muffin, so if they get over cooked they will be dry and crumbly and you will say to yourself, “Why did Sara post this recipe? It sucks.” No, it does not suck, you ruined it 🙂
While still warm, split and spread with butter and jam, lemon curd, honey-butter, just about anything! Or let them cool and use them for things like strawberry shortcake.