SCONE - Tall and Soft Biscuits

By Aemelia

Ingredients

• 2 cups all-purpose flour
• 1 tablespoons baking powder
• 1 teaspoons salt
• 1 tablespoons white sugar
• 1/3 cup butter, chilled and cut into small pieces
• 3/4 cup milk
• Heavy whipping cream or melted butter, for brushing

Details

Adapted from 17andbaking.com

Preparation

Step 1

Preheat oven to 425 degrees F.

In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the butter until the mixture resembles coarse meal – I like to do this by pulsing the dry ingredients and the butter pieces in my food processor. Then I pour in the milk while pulsing until the dough comes together and pulls away from the side of the bowl. You can do all this without a machine, it’s just more work.

Pat dough until 1 inch thick (recipe calls for a floured surface, but I didn’t need it.) Cut biscuits with a large cutter or juice glass dipped in flour. Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet. I suggest you refrigerate the biscuits for at least an hour or two, to make them rise higher, but it isn’t necessary.

Brush the tops with the cream or melted butter. Bake for 13 to 15 minutes in the preheated oven, or until edges begin to brown.