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
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Preheat oven to 400 degrees Fahrenheit.
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Combine flour, salt and baking powder. Sift together until fully mixed.
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Make a small hollow in the center of the flour mixture. Pour in milk.
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Get your hands into it and mix completely. You may need to add more milk.
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Turn the dough out onto a floured cutting board and knead for a few minutes until the dough is smooth.
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Roll out dough to about one inch thick and cut into small circles.
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Place the circles on parchment paper
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Bake for 12 minutes or until golden brown.
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Remove from oven and immediately brush with melted butter (2 Tablespoons)
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Sprinkle with sugar. You can also add some ground cinnamon if you prefer.
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Best served warm.
