Scone Recipe
Chloe's Blue Ribbon Scones
2 cups flour
1 Tablespoon baking powder
2 Tablespoons sugar
1/2 teaspoon salt
6 Tablespoons Butter
1/2 cup buttermilk or regular milk
1 lightly beaten egg
Mix the dry ingredients. Cut in the butter until it resembles pea sized crumbs, add the milk and mix just until it sticks together. Turn the mound onto an ungreased cookie sheet, mound it up, flatten it out and cut into wedges. Brush with the egg. Bake at 425 10-20 minutes until lightly golden brown.
Personal notes: I sometimes increase the flour to 2 1/3 approx and the butter to 8 T (1 stick) and add just a touch more milk. Seems to work just fine. It is also easy to add currants, citrus peel, a little spice/seasoning, etc to make the taste slightly different. I also actually knead it a few times to make sure the dry ingredients are mixed in before flattening for wedges. I have tried brushing with milk instead of egg but really prefer the egg. I also sometimes sprinkle a little sugar on the tops of the scones for a shimmer and bit of crunchy sweetness.