I’ve been in a real scone mood lately. I just love having scones and fresh lemon curd. Yum!
I’ve been experimenting with scone recipes. I want something that’s a little sweet, but still with that biscuit-like texture. Below is the recipe I’ve made up that I’m using now. I think I might lower the amount of butter in it just a tad next time and see how that goes. These are a little more cake-like in texture, but I LOVE the flavor.
I prefer my scones plain. I don’t want chocolate chips or some other abomination in them. I just want the scone – flakey and buttery. I contend if the scone itself is perfect it doesn’t need anything added in. However, watch me quickly and happily consume a scone of any sort that someone sits in front of me.
I think I like them plain because I love them with fresh lemon curd, and I just want those two flavors. But, if there’s only butter for them, it’s nice to have some additional flavors in them. I’m still experimenting to find the perfect lemon curd recipe. I’ll share here when that happens.
In the meantime, here’s my recipe for scones.
1 3/4 cups flour
4 teaspoons baking powder
1/4 cup sugar
1/8 teaspoon salt
1/2 cup butter (1 stick)
2/3 cup milk
To brush on top:
1 Tablespoon milk
sugar to sprinkle on top
Mix dry ingredients and cut in butter with pastry blender. Add milk and mix just until blended. If you over-mix your scones will be tough.
Brush the top with the egg and milk mixture and sprinkle a little sugar on top.
Bake at 400 degrees for 12-15 minutes, or until golden brown.
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