It’s the Polar Vortex 2.0 and the snow’s falling againnnn in New York. Seems only appropriate to help heat my apartment with something warm baking in the oven to battle the bitter cold.
ALL BUTTER-NOT-BITTER SCONES
Source: Group Recipes’ Mom’s Butter Scones
Recipe makes about 8 large scones or 12 smaller scones.
- 1 ¾ Cups Flour
- 3 Tbs Sugar
- ½ Tbs Baking Powder
- ½ Tsp Salt
- 1 stick unsalted butter, chilled and cut into bits
- 2 Eggs
- ¼ Cup Milk
- Preheat your oven to 425°F (or 400°F if using convection).
- Combine flour, sugar, baking powder and salt in a medium mixing bowl.
- Cut the chilled butter chunks into the flour with a pastry cutter, fork, or if your butter came from the freezer like mine (I always leave a couple of sticks in there just in case I want to make pastry dough, etc.) use your hands. Butter pieces should be crumbled into small pea-sized bits, but not so small that the mixture looks like cornmeal.
- Beat eggs and milk together until combined.
- Pour liquids over the flour-butter mixture and stir until the mass comes together. Be careful not to overmix. Dough should be sticky.
- On a greased cookie sheet, with floured hands, gently pat the dough into an 8-10" circle, or two, 5" circles. Dough should be ½ inch or more thick. With a large knife, cut this into wedges.
- OPTIONAL: You can brush with a light egg wash to add some shine to the top (one egg and 2 Tbs of water) or milk to help them brown on the top.
- Place into the center of a preheated 425° oven (or 400° if using convection).
- Bake for about 10 minutes, keeping a close eye on the bottoms so they do not burn. Slightly reduce heat at about 8 minutes if they are looking too brown.
- Baking until golden brown and crispy on top.
- Serve hot with fruit preserves, jam or honey.
Now put on a pot of coffee, curl up on the couch, and jump back into your Scandal marathon. It’s going to be a good day.