These scones were amazingly quick and easy and had just the right texture and flavor. When I set out a large glass baking dish filled with them in the school office, they were gone almost before I turned around.
To shape them, I used a circular cookie cutter and then cut those circles in half. For larger scones, you could roll the dough into a circle and cut it into eight wedges.
- 3 cups all-purpose flour
- 1/2 cup granulated sugar
- 5 tsp baking powder
- 1/2 tsp salt
- 3/4 cup unsalted butter, softened
- 1 egg, beaten
- a little less than 1 cup milk
- cinnamon/sugar mixture to dust the tops (optional)
- Preheat oven to 400 degrees F. Cover baking sheets with parchment paper.
- In a large mixing bowl, combine flour, sugar, baking powder, and salt. I used a stand mixer.
- Mix in butter.
- Put egg in a large measuring cup. Fill measuring cup to 1 cup line with milk. Mix well.
- Pour some of the egg mixture slowly into flour while mixing on low until mixture forms a dough ball. Set aside extra egg mixture.
- Turn the dough out onto lightly floured surface and knead briefly.
- Roll dough out to 1/2 inch thickness. Cut into the shape of your choice.
- Place scones on parchment-covered baking sheets. Brush with remaining egg mixture. Dust with cinnamon/sugar if desired.
- Bake 15 minutes in preheated oven, or until golden brown.