SCONES

by AURORA MATA
(FORT PIERCE, FL, USA)

PREHEAT OVEN TO 375º FAHRENHEIT
2 CUPS FLOUR
2 tsps. BAKING POWDER
1/2 tsp BAKING SODA
1/2 tsp NUTMEG
1/2 tsp CINNAMON
1/2 tsp SALT
1 stick of UNSALTED BUTTER(OR 4 OZS), CUBED & WORKED INTO SMALL BALLS W/FINGERS UNTIL THEY ARE PEA-SIZED.
2 TBPS SUGAR( I use Splenda or artificial sweetener)
1 EGG YOLK (KEEP THE EGG WHITE TO BRUSH OVER SCONES PRIOR TO BAKING.)
3/4 CUP OF BUTTERMILK (OR USE 1/2 TBS WHITE VINEGAR & 3/4 CUP OF MILK INSTEAD.)
MIX ALL DRY INGREDIENTS WELL. ADD THE SMALL BALLS OF BUTTER. WORK THE BUTTER WELL INTO THE DRY MIXTURE. STIR IN SUGAR & MIX AGAIN. IN A SEPARATE BOWL WHISK THE EGG YOLK AND THE BUTTERMILK(OR THE VINEGAR/MILK MIXTURE). ADD TO DRY INGREDIENTS. TURN DOUGH OUT ONTO A FLOURED SURFACE & KNEAD 10 - 12 TIMES ONLY. DO NOT OVER KNEAD. CUT THE DOUGH IN HALF & PAT EACH HALF INTO A 6 INCH CIRCLE. WHISK THE EGG WHITE AND BRUSH ON TOP OF THE SCONES PRIOR TO BAKING. SLICE EACH CIRCLE INTO 6 WEDGES. PUT ON UNGREASED COOKIE SHEET. BAKE AT 375º F FOR 18-22 MINS. UNTIL LIGHTLY BROWNED. I ALSO USE ONE OF MY WEE TAIN POTTERY MUGS TO CUT ROUND SCONES INSTEAD OF WEDGES & THIS WORKS FINE. I USE MY WOODEN ROLLING PIN FOR THIS. I ALSO ADD FRESH BLUEBERRIES, DICED DRY APRICOTS, SULTANAS, OR CRANRAISINS TO THE DOUGH BEFORE I ROLL IT OUT. YUMMY! MAKES APPROXIMATELY 8-10 SCONES DEPENDING ON HOW SMALL I CUT THE CIRCLES. SERVE W/CLOTTED CREAM AND STRAWBERRY JAM(ROBERTSON'S IS GREAT!) OR JUST EAT IT PLAIN. I LOVE THEM WARM JUST OUT OF THE OVEN.