Scones
Scones

Hello, I am Joana. Today, we’re going to prepare scones recipe. Never skip today’s recipe. This is a very simple recipe to try and is one of my family food recipes. Nowadays, I will make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.

Scones Recipe

Scones is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. Scones is something which I have loved my whole life. They’re fine and they look fantastic.

To get started with this recipe, we must first prepare a few components. You can have scones using 6 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Scones:

  1. Make ready 3 1/2 cup all-purpose flour
  2. Get 1/2 tsp salt
  3. Take 2 tsp baking powder
  4. Make ready 4 tbsp butter
  5. Get 2 tbsp sugar
  6. Take 1 cup milk

Instructions to make Scones:

  1. Heat oven to 425°F
  2. Sift the flour, salt, and baking powder into a bowl. Rub in the butter using your fingers until the mixture resembles bread cbs. Stir in the sugar. Make a well in the center and pour in the milk. Stir in using a spatula to form a soft dough.
  3. Turn the mixture onto a floured surface and lightly flatten the dough until it is of an even thickness, about half inch. Don’t be heavy handed. Scones need a light touch.
  4. Cut out the scones using a 2 and a half inch cookie cutter and place on a cookie sheet
  5. Glaze with a little milk and bake in the oven for 10 to 12 minutes, until golden and will risen. Cool on a wire rack and serve freshly baked with strawberry preserves and whipped heavy cream.

So that’s going to wrap this up for this distinctive dish scones recipe. Thank you very much for reading. I am sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Happy cooking.

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