Scones! Scones! Scones!

Scones! Scones! Scones!

  • 1 3/4 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1/4 cup white sugar
  • 1/8 teaspoon salt
  • 5 tablespoons unsalted butter
  • 1/2 cup half and half
  • 1/4 cup Greek yogurt
  • 1 egg
  • 1 T milk
Directions:

Preheat the oven to 425 degrees. (Make sure to do this!) Stir flour, baking powder, sugar and salt into a large bowl (You can sift it together, but I usually skip this step, especially if I am using pastry flour.) Using a pastry blender, or fingers, cut in butter into flour. Mix together half and half and yogurt in a cup. Pour into dry ingredients and mix until well blended. Don’t over mix, makes dough tough. At this point, you can either roll out dough onto a floured surface and cut with biscuit cutter. OR, do like I did and with floured hands, roll dough into balls (about golfball size). Place onto a greased baking sheet, lightly flatten. Whisk together the egg and milk. Using fingers or kitchen brush, brush this mixture onto the tops of the scones.  Bake for 10 to 15 minutes, until the tops are golden brown. Serve with your favorite toppings (jam, honey, lemon curd, clotted or whipped cream, etc.)

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