Baking Scones

“Hey Maddie, you wanna bake scones with me?” My nieces were here at the house and they were sort of fighting for all adults’ attention. I stole Maddie away to get free labor and also make it so she and her little sister would stop bickering in the living room.

“Sure, Tia Rece.” As she followed me into the room, she realized she didn’t really get it. “What are scones?”

“You’ve never eaten a scone? They’re those triangle shaped thingys that are sweet sometimes and-“

“Oh yeah, I know what those are,” she said. And we started to put the stuff together. She ate some of the dough before we cooked it. She even took a mini section and shoved it through my closed lips. She didn’t want to deprive me of the luxury of eating raw pastry dough. But in the end, the scones were pretty good. Here’s the recipe. Thanks to the people online who helped me get the basics of the recipe and to the many awesome pastry makers who have inspired me over the years.

Scones:

Ingredients:

3 – cups flour
½ – cups sugar
5 teaspoons baking powder
½ -teaspoon salt
¾ – cups butter
1 – egg beaten
1 – cup milk

Directions:
1. Preheat oven to 400 degrees (F). Lightly grease your baking sheet.
2. In a large bowl, combine flour, sugar, baking powder, and salt. Cut in butter. (This means that you need to use a fork or a knife to get smaller sections of the butter to mix with the powdered mix.) Mix the egg and milk in a small bowl and stir into flour mixture until moistened.
3. Turn dough out onto a lightly floured surface, and knead briefly. Roll dough out into a ½ inch thick round. Cut into eight wedges and place on the prepared baking sheet.
4. Bake 15 minutes in the preheated oven or until golden brown.

For fun: Add other ingredients for flavor and variety. Option one: Use an orange zester to get a bit of orange peel and some cinnamon to add into the scone mix before you roll it out and cut it. Option two: Add chocolate chips either when the scones or already on the try too cook or before you roll it out. Option three: Come up with your own flavor to try.

Once you’re all done, try one scone. Then give the rest away unless you have the self-discipline to have scones around the house without eating them in a binge.

Tata for now.

Rece

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