Total Steps
8
Ingredients
8
Tools Needed
5
Ingredients
- 0 spoonfuls of <a href="/food/6H6G87VP/sugar">sugar</a> as needed
- 0.75 cup <a href="/food/FPQGTBZG/milk">Milk</a>
- 0.5 cup soft <a href="/recipe/74FXSG5G/fruits">fruit</a> such as <a href="/food/DY7M8Q75/blueberries">blueberries</a> or <a href="/food/
- 0.6666669845581055 cup <a href="/food/4YMSSPXL/flour">Flour</a> Unbleached
- 1 teaspoon <a href="/food/DFZK36N8/baking-soda">Baking Soda</a>
- 2 teaspoon <a href="/food/Y5GSP68B/cream-of-tartar">Cream Of Tartar</a>
- 0 <a href="/food/7WDLGSY7/salt">Salt</a> To Taste
- 4 tablespoon <a href="/food/3XTHR638/butter">Butter</a> (½ <a href="/recipe/674TVKM7/sticks">Stick</a>)
Instructions
Step 1
Fruit Scones - Using the basic Sweet Milk Scones recipe, add up to 1/2 Cup of soft fruit such as blueberries, raspberries, <a href="/technique/3JDX2Q84/sliced">sliced</a> strawberries, or chopped mango along with a few spoonfuls of sugar if needed, to the dough before it is <a href="/technique/LTNN8R88/rolled">rolled</a> out.
Step 2
<a href="/technique/H3S4YV46/preheat-oven">Preheat oven</a> to 450F. Lightly grease a <a href="/technique/RNT367Z2/baking">baking</a> sheet and set aside. Sift together the flour, soda, <a href="/technique/R3P5MM3Z/cream">cream</a> of tartar and <a href="/technique/DPSVTKVY/salt">salt.</a> Using a pastry <a href="/technique/S6W4FR7F/blender">blender</a> or your hands, <a href="/technique/XZBDDD5G/cut">cut</a> in the butter (or pulse in a food processor) until the mixture looks like coarse, grainy crumbs.
Step 3
Pour the milk in a well in the center and <a href="/technique/7S3QCKWK/mix">mix</a> until a soft elastic dough is formed. <a href="/technique/FZZDJ42W/knead">Knead</a> the dough lightly on a floured surface until smooth. <a href="/technique/LTNN8R88/roll">Roll</a> or <a href="/technique/4NXSJQ3D/press">press</a> the dough out until it is 3/4 inch thick. (If the dough is too thin the scone won't rise properly.)
Step 4
<a href="/technique/XZBDDD5G/cut">Cut</a> into 2 1/2 or 3-inch rounds with a cookie cutter or a glass and <a href="/technique/RNT367Z2/bake">bake</a> on prepared sheet for about 10 minutes or until they rise and are golden.
Step 5
The book lists the <a href="/technique/Q4MB2KV4/yield">yield</a> as 8 scones, I usually get 10 or 12 using the full 3 cups of flour.
Step 6
To make parsley and onion scones add about 2 Tablespoons <a href="/technique/RF7SRX43/dried">dried</a> <a href="/technique/ZG86GNS8/minced">minced</a> onion and 1 or 2 Tablespoons <a href="/technique/RF7SRX43/dried">dried</a> parsley flakes with the <a href="/technique/RF7SRX43/dry">dry</a> ingredients. These amounts are VERY approximate, I used to <a href="/technique/PPPKH5Q4/measure">measure</a> but now I just dump in the onion flakes and parsley until it looks "right".
Step 7
There are other variations listed in the with the recipe, if there is an interest I <a href="/technique/TPWNYF5L/can">can</a> post the variations listed for things like honey, jam, fruit etc.
Step 8
Hearths" by Deborah Krasner. It was a Christmas gift about 10 years ago and I have used it OVER and OVER again. The author credits the recipe to "Scottish Cookery" by Catherine <a href="/technique/D434P8MH/brown">Brown</a> Glenfiddich. The recipe below is for Sweet Milk Scones which I basically use as a starting point and then add whatever we are in the mood for. Most often we eat Parsley and Onion