I would refer to myself as a utilitarian cook. I love simple old-fashioned recipes. I like things that don’t require a trip to the store because everything I need to make these recipes is always on hand. This is definitely one of those.
If someone calls and says they are coming over for a visit, I can throw a variation of a scone together in no time.
Preheat oven to 350° F.
In a bowl combine the following dry ingredients:
3 cups All purpose flour
1 T baking powder
2t White sugar
1 t salt
Cut in 3/4 cup of hard fat until crumbly. ( I prefer to use butter, but you can use shortening or margarine in a pinch.) Do not use liquid fat. Before people find fault, I know this is not a pastry cutter, it is my grandmother’s potato masher, and for 30 years or so, I have been using it to blend fat into flour to make biscuits and pie crust. I do have a pastry cutter, but when I use this it makes me happy.
Beat an egg, 2/3 cup of milk (or runny yogurt), 1 t vanilla until frothy.
Make a well in the centre of the flour mixture and add the liquids. Stir together with a fork.
Form a ball. Turn dough onto the counter and knead about 10-15 times. The trick to light flaky scones is to barely incorporate the mixture. You don’t want gluten strands developing like you would if you were making bread.
In a separate bowl combine 3/4 cup brown sugar and 1 T of cinnamon (add to taste) and set aside.
Roll out into a long rectangle about 1 ” thick. Soften (don’t completely melt) 1/2 cup of butter over the surface of the dough.
Start from the long edge of the rectangle, and roll your dough to form a cylinder. Slice to form 10-12 wheels.
Bake in an ungreased pan (I use an old cast iron pan) for 12 -15 minutes, or until slight brown colour on the top.
