Details
Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Cuisine:
Categories: Afternoon Tea, Baked Goods, Breads, Breakfast, Brunch, Comfort Food, England, Fall, Kid Friendly, Make Ahead, Parchment Cooking, Snacks, Tiny Bites, Vegetarian, Weekend Fun, Winter Warmth
Yields or Serves:
Tags: Afternoon Tea, Apricot Jam, Baked Goods, Baking Powder, Blackberry Jam, Breads, Breakfast, Brunch, Butter, Buttermilk, Coffee, Comfort Food, Eggs, English Cooking, Enland, Fall, Flour, Kid Friendly, Kosher Salt, Make Ahead, Parchment Paper, Quick Breads, Raisins, Raspberry Jam, Scones, Snacks, Sour Milk, Sugar, Sunday Morning, Tiny Bites, Vegetarian, Victoria Hart Glavin, Victoria's Scones, Weekend Fun, Winter Warmth
Victoria’s Scones
It’s Sunday Morning! Treat yourself to a great cup of coffee and a couple of scones. You’ll love my scone recipe and your loved ones will too.
INGREDIENTS
2 Cups Unbleached Flour
1/2 Teaspoon Kosher Salt
3 Tablespoons Sugar
3 Tablespoons Sugar
2 Teaspoons Baking Powder
5 Tablespoons Butter
2 Beaten Eggs
1/2 Cup Buttermilk or Sour Milk
1/2 Cup Raisins (Optional)
Preheat your oven to 425° F. In a large size bowl mix together the flour, salt, sugar and baking powder. Cut in the butter with your fingers until the mixture is rather lumpy. Next add the eggs and buttermilk (or sour milk). Combine but don’t overdo it. Turn your mixture onto a lightly floured surface. Knead the dough for about one minute. Now pat the dough into a 3/4 inch thickness. Cut into triangle shapes and put on either a greased baking sheet or a baking sheet that has been lined with parchment paper. Sprinkle the tops with the remaining 3 tablespoons sugar. Bake for 15 minutes. Remove from the oven and serve these scones warm with blackberry, raspberry or apricot jam. Makes 12 scones.
