English Scones

Scones are great to whip up for a Sunday big breakfast.  I like to make mine cut into triangles from a rolled out 3/4 inch thick rectangle of dough. Plain or Cheese filled or even better Ham and Cheese!! They all taste great, hot out of the oven cut in half and slathered with butter! 

I bake my scones on an air bake sheet, no fear of blackening the bottoms.  

Half with ham and cheddar the other half plain!

Sometimes I cut them out with a round cutter. 

But they are so much hardier as triangles! 

However you shape them you need to put them in a very hot oven and cook them for a short period of time. Do not leave them unattended at the ten minute mark, keep a good eye on them they brown very quickly!

English Scones Recipe

INGREDIENTS: Basic Plain Scone 2 cups sifted all-purpose flour (256gm) 2 ½ tsp (12ml) baking powder 1/2 tsp salt (3ml) 1/4 cup (65 gm) butter 1 cup (250 ml) milk Optionally use raisins, cheddar cheese, or ham and cheese.  You can also use a 1/4 cup of sugar if you like them sweet.

METHOD: Preheat oven to 425°F or 220°C. Grease baking tray. I use an air bake tray, you will be hard pressed to burn anything on it. Sift the flour, sugar, baking powder, and salt together. Cut in the butter till mixture resembles fine breadcrumbs, then stir in any of the optional ingredients if you are using them. Add the milk and mix to make a smooth dough. (add more milk if necessary to ensure mix is not too dry) Knead very lightly for ten seconds on a lightly floured surface. Roll or pat to about 3/4" thick (2 cm) and either cut into individual scones or cut into wedges, leaving intact (pizza style) to make a loaf. Baking time approximately 12 minutes for individual scones, 15-20 minutes for loaf-style. Brush tops with melted butter after removing from the oven. Variation: Cheese Scones: Method as above, add 2/3 cup (70 gm) grated Cheddar cheese, and 1/2 tsp (3 ml) dried oregano to the dry mixture before adding the milk. Top each scone with a little additional cheese before baking.