Sconemaking 101

This is a follow-up from my last post.  The revival of tea parties requires an awesome scone recipe, and my very own Aunt Jane happens to be the queen of scones.  This is her recipe, though mine never get quite so fluffy or high or crispy on the bottom as hers do.  I’m continuing to practice!

Mix together: 3 cups all-purpose flour, 1/4 cup granulated sugar, 1 tbsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt.  Cut in 3/4 cup cold butter.  Pour 1 cup milk into a larger measuring cup and add 2 tsp white vinegar.  Add to flour mixture.  Stir briskly with fork, turn out onto lightly floured surface, and fold over 5 times.  (The secret is to handle the dough as little as possible!)  Cut in half.  Shape into 2 circles, each one 3/4-inch thick.  Cut each circle into 6 wedges.  Brush tops with milk and sprinkle with sugar.  Bake at 425 F for 10-15 minutes.

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6 thoughts on “Sconemaking 101

  1. Thanks for the (sour milk ?) recipe.
    Question: do we STILL use vinegar in the sour milk in these scones? I note it uses b. powder and b,soda too I presume the vinegar could make for a crisper outside (as in pie crust) or it could be used to make sour creme or buttermilk
    liquids.

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