(From The Book of Afternoon Tea by Lesley Mackley)
I really like this recipe because you can either make the rolled and cut scones that are traditional or if you’re lazy like me, drop scones which are a lot easier and just as tasty. You can also make it the way the original recipe recommends (below) or use a food processor to mix just as easily.
2 c. self-rising flour, plus extra for dusting
1 tsp baking powder
1/4 c. butter, chilled
5 tsp sugar
2/3 cup milk (or soy milk)
Preheat oven to 425F. Dust a baking sheet with flour.
*Into a bowl, sift flour and baking powder, then stir to mix. Cut in butter, then stir in sugar. Make a well in the center of the mixture and pour in milk. Using a knife, mix together until dough is soft, but not sticky. Turn out dough onto a floured surface and knead lightly. Pat dough out to 1/2 inch thick. Using a 2-inch round cookie cutter, cut out approximately 12 scones. Arrange on prepared baking sheet and dust the tops with flour. Bake 10-12 minutes until well risen and light brown. Transfer to a wire rack and cool with a cloth while cooling.
Makes 12 scones
*I put all of the ingredients into my food processor until it makes a big ball of dough. I don’t knead it at all and then use a spoon to drop lumps of dough to whatever size I want onto the cookie sheet about 2 inches apart. No need to dust tops with flour with this method. They aren’t pretty per sé but they are very tasty, especially right out of the oven.