TEA SCONES
List of Ingredients
- 3 1/2 CUPS FLOUR
- 1 TEASPOON SALT
- 2 TEASPOONS BAKING SODA
- 4 TEASPOONS CREAM OF TARTAR
- 6 TABLESPOONS CHILLED BUTTER OR MARGARINE
- 1 1/2 CUPS MILK, 1/2 AND 1/2, OR HEAVY CREAM ( APPROXIMATELY)
Instructions
- PREHEAT OVEN TO 425°.
- IN A LARGE BOWL, MIX FLOUR, SALT, BAKING SODA AND CREAM OF TARTAR. WITH A PASTRY BLENDER OR YOUR FINGERS RUB IN BUTTER OR MARGARINE UNTIL MIXTURE RESEMBLES FINE BREAD CRUMBS. ( IF YOU LIKE, YOU CAN DO THIS IN A FOOD PROCESSOR, USING THE PULSE BUTTON).
- ADD MILK TO FORM SOFT BUT NOT STICKY DOUGH. TURN ONTO A FLOURED SURFACE AND KNEAD LIGHTLY. PAT DOUGH OUT TO 3/4" THICKNESS. CUT INTO ROUNDS OR SHAPES OF YOUR CHOICE.
- SPRINKLE TOPS LIGHTLY WITH EXTRA FLOUR AND BAKE ON A LIGHTLY FLOURED BAKING SHEET FOR APPROXIMATELY 10 MINUTES OR UNTIL RISEN AND GOLDEN BROWN. SERVE WARM OR COOL WITH BUTTER AND JAM.
- VARIETIES:
- RAISIN SCONES: ADD 1/2 CUP RAISINS AND 2 TABLESPOONS SUGAR AFTER RUBBING IN THE BUTTER.
- CHEESE SCONES: ADD 1 TEASPOON DRY MUSTARD AND 3 TABLESPOONS GRATED CHEDDAR CHEESE AFTER RUBBING IN THE BUTTER.
- THE SCONES WILL KEEP FOR APPROXIMATELY 2 TO 3 DAYS IN A TIGHTLY SEALED CONTAINER.
Final Comments
ENJOY!
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