Gently pat dough into a circle, about 1/2 inch thick. Brush top with milk or beaten egg and sprinkle liberally with sugar. 1/3 C real butter 1 ¾ C Flour 3T sugar 2/1/2 t baking powder ¼ t salt 1 egg, beaten 4-6 T milk Instructions: Heat oven to 400 degrees. Mix flour, sugar, baking powder, and salt.Cut in butter with pastry blender until it resembles fine crumbs. Combine egg and 4T milk. Slowly pour milk mixture into dry mixture while mixing with a fork to combine. If you need the additional 2 T milk to bring the dough together, add it. I almost always need the full 6T of milk.
Cut into 6 wedges and separate on a cookie sheet.Bake 10-12 minutes.The tops shouldn’t be brown, but the bottoms will be golden-brown and the tops set. Keep an eye on them and don’t over-bake.The easiest way to ruin a scone is to over cook it!Scones have different texture than a cake or muffin, so if they get over cooked they will be dry and crumbly and you will say to yourself, “Why did Sara post this recipe? It sucks.” No, it does not suck, you ruined it 🙂
While still warm, split and spread with butter and jam, lemon curd, honey-butter, just about anything! Or let them cool and use them for things like strawberry shortcake.
Strawberry-Lime Shortcakes with Coconut Cream World’s Best Honey Butter
