coffee + fresh scones to start the day and say goodbye to July
Saturday Morning Scones
4 c flour(I use 1/2 all-purpose + 1/2 white whole wheat flour)
1 rounded tsp baking soda
2 rounded tsp cream of tartar
1 tsp salt
9 T unsalted, chilled butter, cubed
1/5 c sugar
1 egg, beaten
1 tsp vanilla
1 1/8 c milk or buttermilk(you can make buttermilk by adding a splash of lemon juice to the milk)
optional:fruit(cut into small bits)(I used manilla mangoes for today...mmm)
Preheat oven to 425 degrees F.
Combine flour, baking soda, cream of tartar, salt and sugar in large bowl. Cut in butter with forks or pastry blender until you have small lumps the size of tapioca pearls.
Set aside 1/4 of the beaten egg and add the rest to the milk. Add vanilla to milk and egg mixture. Add egg/milk mixture(and fruit if using) to flour/butter mixture and stir with a fork just until the wet ingredients are incorporated.
Turn out onto a floured surface and roll or pat to 1 inch thickness.
Cut into rounds with a cutter or simply cut into squares with a butter knife. Place on parchment or silicone lined baking sheet 1 inch apart.
Add a Tablespoon of milk to reserved egg and mix lightly. Brush over the tops of scones and sprinkle with sugar. Raw, coarse sugar is really tasty for this.
Bake 10 to 14 minutes or until slightly golden.
