I’ve joined the #100happydays challenge. Daily, for 100 days, I will post something that makes me happy. Today, my youngest daughter wanted to eat scones for breakfast so I taught her how to make some.
Here’s my scone recipe (from my beloved, falling apart Betty Crocker cookbook). I double the recipe so that the scones are thick and soft.
1/3 cup margarine or butter
1 3/4 cups flour
3 tbsps sugar
2 1/2 tsps baking powder
1/4 tsp salt
1 egg, beaten
1/2 c currants or raisins (optional)
4 to 6 tablespoons half-and-half (If you’re like me and don’t have this on hand, substitute regular or 2% milk)
1 egg, beaten (optional)
Heat oven to 400 deg. Cut margarine into flour, sugar, baking powder and salt with pastry blender until mixture resembles fine crumbs. Stir in 1 egg, the currants and just enough half-and-half so dough leaves side of bowl.
Turn dough onto lightly floured surface. Knead lightly 10 times. Roll or pat 1/2 inch thick. Cut with floured biscuit cutter. Or simply cut into brownie-size pieces with bread knife and set about an inch apart on ungreased cookie sheet. I don’t usually do this but you can brush dough with 1 egg. Bake 10 minutes. Check. If still jiggly like jello, stick back in oven 3-4 minutes. Immediately remove from cookie sheet. Serve warm with margarine and honey or cool and top with jam or flavored syrup and whipped cream.
Makes about 8 scones.