When I was about 12, I decided that every woman needed to know how to bake. Don’t ask me why this thought entered my head. Perhaps I was inspired by Nancy Drew’s Hannah, but more than likely I read about scones in some romance novel. Whatever the reason, I set out to learn how to bake scones from scratch.
Throughout my preteen years, I refined and reworked a recipe I’d found in a very old book my great-grandmother had owned. Over time, I perfected the art of making scones. Even though I don’t make them often any more, the process is ingrained in me and is almost muscle memory at this point.
These scones are absolutely perfect if you’re having a few friends over and want a small but substantial treat to feed them. They go perfect with sweet wine and cheese.
Note that most people make scones more like a biscuit, but I prefer them to be very very small. Use a shooter glass or small round cookie cutter to cut these out and they’ll be the size I make. You can also try to make them larger, but you may need to adjust cooking time.
- 5 cups of all purpose flour
- 2 1/2 Tablespoons of baking powder
- 1 teaspoon salt
- 1 stick 8 tablespoons cold butter cut into pats and pats cut into fourths
- 1/2 cup sugar
- 1/2 teaspoon sugar
- 1 1/3 cups milk
- 2 Tablespoons butter
Preheat oven to 400 degrees Fahrenheit.
Combine flour, salt and baking powder. Sift together until fully mixed.
Make a small hollow in the center of the flour mixture. Pour in milk.
Get your hands into it and mix completely. You may need to add more milk.
Turn the dough out onto a floured cutting board and knead for a few minutes until the dough is smooth.
Roll out dough to about one inch thick and cut into small circles.
Place the circles on parchment paper
Bake for 12 minutes or until golden brown.
Remove from oven and immediately brush with melted butter (2 Tablespoons)
Sprinkle with sugar. You can also add some ground cinnamon if you prefer.
Best served warm.