My first experience with scones was as a student in London, suprise suprise. The school secretary, Bev, published a weekly newsletter telling us of upcoming events, points of interest and very british recipes. I choose to ignore the recipes for spotted dick and haggis, but the scones became a fast favorite. Upon returning home to New England I began to experiment with Bev’s scone recipe, adding my own ingredients for unique new treats. Now you can too!
You will need;
- ½ CUP MILK
- 1 TBSP LEMON JUICE
- 1 EGG
- ½ CUP BUTTER
In a small bowl beat egg, milk and lemon juice. In a larger bowl stir the content of the bag the add slices of butter. Blend together using a pastry cutter or forks. Blend in wet ingredients. Do not over mix. Clumps in the batter will add pockets of flavor to the scones. Drop by spoonfuls onto a greased cookie sheet. Cook at 350f in a preheated oven for 20 to 25 minutes, or until the biscuits begin to brown. This mix makes 1/2 dozen Scones.
INGREDIENTS: Corn, Arrowroot and Rice Flours, baking powder and kosher salt.
Photo Credit: Justin Hansen