My mum liked scones and she always was able to remember the weights and measures for pancakes, Yorkshire puddings and scones. I don’t, so, fortunately, she scribbled them down. Here is one that I used last week and was asked for the recipe as they were described as “melt in your mouth”.
Makes about 16 large scones which toast up very nicely on the 2nd day and they can be frozen but in my house, they are gone pretty soon.
- 4 1/2 cups of all purpose flour
- 1/2 cup granulated sugar
- 2 tablespoons of baking powder
- 2 large eggs
- 1 cup of butter or margarine
- 2 1/3 cups of milk I use 2%
- 2 tablespoons of edible lavender buds
- Preheat your oven to 350 F OR 180 C
- Sift flour and baking powder into a large bowl and stir in sugar. Cut in butter or margarine. I use my KitchenAid on 2nd lowest setting adding the lavender
- In a separate bowl whisk eggs well then add milk and whisk again
- Now fold the egg & milk into the dry mix until the dough is moistened. Do not overwork.
- I use an ice cream scoop to measure dough out onto two parchment lined cookie sheets, approximately 8 scoops per tray
- Bake for 20 minutes then turn over scones and bake for 10 more minutes or until golden on both sides.
- Place on rack to cool and serve with jam