Buttery Scones

Uncooked buttery sconeOur favourite afternoon snack is a batch of these scones served with jam and lightly sweetened whipped cream (or clotted cream). I usually make a double batch and freeze the extra scones. They can be placed in the oven frozen and bake up wonderfully, though you may need to add an extra minute or two of baking time.
Buttery scones with jam and cream

1 cup cold milk

1/4 cup sugar (plus 1 tablespoon for topping)

1 teaspoon salt

3 cups flour (plus more for dusting)

2 1/2 teaspoon baking powder

3/4 cup unsalted butter (2 tablespoons removed)

Preparing a buttery scone

  1. Preheat oven to 375F and line a baking sheet with parchment paper
  2. Whisk together cold milk, 1/4 cup of sugar and salt
  3. In a bowl mix together flour and baking powder
  4. Place two tablespoons of butter into a small bowl and melt in microwave, set aside to cool
  5. Cut remaining butter into flour mixture until mixture resembles coarse crumbs (a food processor can be used)
  6. Stir milk mixture into flour butter mixture and transfer dough to a lightly floured surface
  7. Knead dough until combined and roll into a large rectangle
  8. Spread melted, cooled butter onto rectangle and allow to harden for a few minutes
  9. Fold rectangle into thirds and then by half and roll again to create a small square
  10. Optional: Brush top with 1 tablespoon of milk and sprinkle 1 tablespoon of sugar over top
  11. Cut into eight equal squares
  12. Bake in middle of oven for 25-30 minutes


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