Heart Shaped Scones
February 25, 2006
This basic scone recipe is really easy to make, and better yet, it is delicious. I make two versions of these scones, one for dinner and one for breakfast. This recipe yields about 8-10 mini scones (smaller than a biscuit) and is great with jam and clotted cream (sold in your grocer's diary aisle). For vegans, I suggest using cold vegetable lard (crisco) or margerine rather than butter.
You will need: 4 1/2 tbsp of cold butter; 1 c flour; 1 1/2 tsp baking powder; 1/2 c milk.
Preheat oven to 400 degrees.
Step One: Cut the cold butter with the flour and baking powder using a fork. The mixture should be like breadcrumbs.
You can add grated lemon zest, grated zucchini, and 1/2 tsp salt for a dinner scone or grated lemon zest, dried cranberries, and 1 tbsp sugar for a breakfast scone.
Step Two: Mix in milk using fork until dough forms. Knead with your hands and form a ball.
Step Three: Roll out on a floured surface about 1 inch thick, cutting out scones with 2" cookie cutter rounds or heart shapes.
Bake for 8-10 minutes or until golden and eat hot.
Labels: scones
