Scones (Tea Biscuits)
Scones--Tea Biscuits recipe
Yield
16 servingsPrep
20 minCook
30 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
cake flour
|
|
| 1 ½ | teaspoons |
salt
|
|
| 2 | tablespoons |
baking powder
|
*
|
| 3 | tablespoons |
powdered sugar
|
|
| 12 | ounces |
butter
at room temperature |
|
| 4 | large |
eggs
|
|
| 1 | pint |
milk
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
cake flour
|
|
| 7.5 | ml |
salt
|
|
| 3E+1 | ml |
baking powder
|
*
|
| 45 | ml |
powdered sugar
|
|
| 346.8 | ml/g |
butter
at room temperature |
|
| 4 | large |
eggs
|
|
| 473 | ml |
milk
|
*
|
Directions
Put the measured dry ingredients with less than half the flour in the mixing bowl, with the butter.
With the beater attachment, blend until the mixture appears uniform, on low speed.
Add the remaining flour and blend.
While the mixer continues to run at low speed, add the milk and eggs.
When all the flour is moistened, turn up the speed to medium for two minutes.
It makes a very sticky dough or an unpourable batter.
Add currants or other dried fruits and nuts at this point, if you choose.
Scoop onto a parchment-lined sheet pan and rest for half an hour or freeze.
Bake frozen scones at 325℉ (160℃) for half an hour.
Note: Raisins or dried cranberries can be added to batter.
