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Scones
Preparation info
- Makes
10 to 12
- Difficulty
Easy
Appears in
Published 2014
A trick she had learned from her mother-in-law, my mother taught me to put the scones close together on the baking sheet to encourage them to rise well and evenly. It never fails, and gives a nice tender edge to the scone, which is important as scones are meant to be split open with the fingers, not cut with a knife.
Ingredients
Method
Cut out the scones with a sharp cutter, as a blunt one will compress the edges so that you will not get the light flaky effect. For the same reason, do not twist the cutter as you press it into the dough.
Using your fingertips, rub the flour and butter together until they resemble coarse bread crumbs. Stir in the sugar and enough liquid to make a soft, pliable dough. Transfer to a flour