After much trial and error, I’ve come up with this basic scone recipe which rivals the scones at Tea & Sympathy in NYC.
Original recipe makes 1 dozen
Ingredients
2 cups all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1 pinch salt
1/4 cup margarine
1/8 cup white sugar
1/2 cup milk
2 tablespoons milk
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PREP
15 mins
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COOK
10 mins
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READY IN
25 mins
Directions
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Sift the flour, cream of tartar, baking soda and salt into a bowl.
- Rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar and enough milk to mix to a soft dough.
- Turn onto a floured surface, knead lightly and roll out to a 3/4-inch thickness. Cut into 2-inch rounds and place on the prepared baking sheet. Brush with milk to glaze.
- Bake at 425 degrees F (220 degrees C) for 10 minutes then cool on a wire rack. Serve with butter or clotted cream and jam.
Nutrition
Calories: 124 kcal
Carbohydrates: 18.8 g
Cholesterol: 1 mg
Fat: 4.2 g
Fiber: 0.6 g
Protein: 2.6 g
Sodium: 134 mg