Surely you know by now how much I love baked goods. I think I’ve posted enough bread and cookie recipes to sink a ship, but a girl can never have too many recipes up her sleeve, right? I think I’m mixing my metaphors here, but whatever.
A dozen or so years ago, I clipped a recipe for simple scones from a newspaper. Remember when people used to do that in the pre-Pinterest days? I’ve used it ever since to make breakfast scones or scones to serve with soups and stews. They work well with butter or with lashings of jam and clotted cream. And yes, I have an easy recipe for faux clotted cream that I’ll share with you another day.
Yes there are fancier scone recipes out there, but simple scones are what people ate before scones got fancified.
These are simple, yes. And quite easy and quick to bake up.
A few weeks ago, Judah requested scones for breakfast. I whipped up a batch, and totally forgot the baking soda. So I had to toss them all and start again. So, remember the baking soda, whatever you do. Also, don’t attempt baking before coffee. True story.
Easy, simple scones that go with everything.
- 2 cups all purpose flour
- 1 tsp cream of tartar
- 1/2 tsp baking soda
- 1 pinch salt
- 1/8 cup sugar
- 1/4 cup cold butter, cut into pieces
- 1/2 cup milk
- 2 tbsp milk, for brushing tops
Preheat oven to 425 degrees. Spray or line cookie sheet with parchment paper.
Sift the flour, cream of tartar, soda and salt into mixing bowl. Mix in the butter until the mixture is crumbly. Add sugar and 1/2 cup milk and combine to make a soft dough. If dough is too dry, add a small amount of milk. If mix is too sticky, add flour. Turn dough onto floured surface, knead lightly, and roll out to 3/4 inch thickness. Cut into 2.5 inch rounds and place on cookie sheet. Brush with milk to glaze. Bake for 10 minutes, or until tops are just golden. Best served warm, but will keep in a sealed container for 2-3 days.