Scones

Scones are believed to have originated in Scotland. The scone's origins are unclear, some saying the name comes from where the Kings of Scotland were crowned, the Stone (Scone) of Destiny. Others believe the name is derived from the dutch word "schoonbrot" or "sconbrot" meaning "white bread" or beautiful bread.

It can be sweet or savory and can contain fruit, nuts, chocolate, cheese, herbs, etc...It is usually served warm, split open, and topped with butter, sugar,, jam or preservatives, and.or clotted cream. Traditionally served for afternoon tea or breakfast.

BASIC SCONE:

1. Preheat oven to 375* Fahrenheit; place rack in middle of oven.

2. In a large bowl, whisk together:

2 cups flour

1/3 cup granulated sugar

2 teaspoons baking powder

pinch of salt

3. With pastry blender, cut in 1/3 cup butter until mixture looks like coarse crumbs.

4. In small bowl, combine:

1 large egg

1 teaspoon vanilla

1/2 cup milk/whipping cream

5. Add liquid mixture to flour mixture. Stir until just combined. DO NOT OVERMIX.

6. On lightly floured surface, knead gently. Roll or pat dough into a circle that is 7 inches round and about 1.5 inches thick.

7 Cut circle into 8 triangular sections.

8. Mix 1 egg with 1 tablespoon milk. Brush top of scones with this mixture.

9. Bake for 15 minutes or until lightly browned. Transfer to wire rack to cool.