Breakfast Scones
These scones were so easy to make, and they can be kept in a well-sealed bag or container in the freezer for up to at least one month. Not only good for breakfast, but also an easy snack. Just pop one or two in the microwave, and spread with some butter, or apple butter, or any jam. Delicious.
Yield
8 servingsPrep
15 minCook
15 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 2 | large |
eggs
well beaten |
|
| 3 | teaspoons |
baking powder
|
|
| 2 | tablespoons |
sugar
|
|
| 1 | teaspoon |
salt
|
|
| 2 | tablespoons |
butter
or margarine |
|
|
water
cold |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 2 | large |
eggs
well beaten |
|
| 15 | ml |
baking powder
|
|
| 3E+1 | ml |
sugar
|
|
| 5 | ml |
salt
|
|
| 3E+1 | ml |
butter
or margarine |
|
| 1 | x |
water
cold |
*
|
Directions
Sift flour, measure, and sift with baking powder, salt, and sugar.
Rub in butter with tips of fingers or cut in with 2 spatulas.
Add eggs and sufficient water to make a soft dough.
Turn onto lightly floured board and pat into sheet 1 inch thick.
Cut into rounds or squares.
Fold over double and brush with milk. Place on slightly oiled baking sheet.
Dust with sugar and bake in hot oven (450 F) about 15 minutes.
