I don’t know about you, but sometimes I can work up an appetite with all my knitting. After all, it’s practically exercise, right? (Right? Maybe?) And, when you grab a snack to go with your knitting, you don’t want anything too gooey, or covered in cheese dust (getting Cheetos-powder out of merino is more trouble than it’s worth). I love a cup of tea and a plate of these amazing scones when I’m knitting (or doing just about anything else). They’re slightly sweet, buttery, flaky and delicious. They’re crunchy on the outside, and soft and tender on the inside. I like to throw in a couple handfuls of raisins or blueberries. They come together in about a half hour (from ingredients in the pantry to a plate of finished deliciousness). And, the recipe is easy to halve if you have self-control issues (like me). These scones are amazing right out of the oven, but they’re great warmed up in a toaster oven the next day, too.
Simple Sweet Scones
Yields: 12 or 16 small scones
2 1/2 C all purpose flower
1 Tbl baking powder
1/2 tsp salt
1 stick (8 Tbl) cold butter, cut up
1/4 C granulated sugar
2/3 C milk
Heat oven to 425 F. Put flower, baking powder, and salt into a large bowl; stir to mix well.
Add butter and cut in with a pastry blender or rub in with your fingers until the mixture looks like fine granules. Add sugar; toss to mix.
Add milk and stir with a fork until a soft dough forms. Form dough into a ball, put onto a lightly floured board and give 10-12 kneads.
To make triangular scones, cut dough in half. Knead each half lightly into a ball and turn smooth side up. Pat or roll into a 6-8 inch circle. Cut each circle into 6 or 8 wedges. Place wedges on an ungreased cookie sheet-slightly apart for crisp sides, touching for soft sides.
Bake about 12 minutes, or until medium brown on top. Put a linen or cotton dish towel on a wire rack, cover loosely with the cloth and cool completely before serving (if you can wait that long).