Richer than tea biscuits, scones are ideal for breakfast, lunches and snacks. They should be served with butter and jam.
Can be made in food processor.
Combine dry ingredients and cut in shortening. Pour liquid in shute while pulsing machine, pulse just enough to moisten flour.
Variations
Raisin Scones. add to dry ingredients, ½ cup raisins.-But you need to cut in fat by hand as food processor will chop up raisins.
Cheese Scones.
use only 1 tsp sugar, and add to dry ingredients; 1 cup grated sharp cheddar cheese, do not sprinkle with sugar before baking.
| 2 | cups all purpose flour |
| 2 | TBSP sugar |
| 1 | TBSP baking powder |
| ½ | tsp salt |
| ¼ | cup shortening (for extra richness use butter, cutting the amount of salt in half.) |
| 2 | eggs |
| ½ | cup milk or light cream |
Preheat oven to 450 F
Combine flour, sugar, baking powder and salt.
Cut in shortening with two knives, or a pastry blender until mixture is the consistency of coarse cornmeal. Set aside.
Reserve a little of the egg whites (to brush over the tops of scones) and beat eggs until light; stir in milk.
Make a well in the center of dry ingredients and add liquid all at once, stirring with a fork vigorously until it comes freely from side of bowl.
On a lightly floured board, pat dough to ¾ inch. Cut with 3” cutter or into 8 triangles.
Brush tops with egg white and sprinkle generously with sugar.
Bake in a hot oven on an ungreased cookie sheet.