basic scone

Twelve to fourteen

light. flaky. not to sweet. as demonstrated in the kitchen, scones are hard to get just right. but, if done correctly, one bite will take you back to a cold, rainy, and lovely day in Dublin.

ingredients

2 cups all-purpose flour
1 tablespoon baking powder
2 tablespoons sugar
1/2 teaspoon salt
3 tablespoons butter
1 egg, beaten
3/4 cup milk (approx.)
optional mix ins:
1 cup cheese
1/2 cup dried fruit
1/2 teaspoon spice
3/4 cups nuts
1/2 cup chocolate chips
zest of lemon or lime
chopped figs
toppings:
clotted cream
butter
jam
yogurt

directions

1
1. mix the dry ingredients together in a medium bowl. cut in the butter until the mixture resembles course crumbs.
2
2. stir in the egg. (If you are using one of the variations, add nuts, dried fruit, chocolate chips, cheese, etc.)
3
3. gradually add the milk until a thick dough is formed.
4
4. turn out the mixture onto a floured board and knead lightly. roll out the dough to 3/4“ thickness and cut into rounds with a 2” cookie cutter. gather the trimmings and lightly knead, roll, and cut them as well.
5
5. place the rounds about 1" apart on a lightly greased baking sheet. Brush the tops with a little beaten egg or milk. bake in a preheated 450° oven for about 10 to 15 minutes, until golden brown. serve warm.