Friday, January 16, 2015

Scone Bread

2 cups all-purpose flour
1/4 cup sugar
3 teaspoons baking powder
1/4 teaspoon salt
1/4 cup cold butter
5 oz. whole milk (or a 5.33 oz can evaporated milk)
1 egg

Preheat oven to 425.
In bowl, combine flour, sugar, baking powder and salt; blend well. Using pastry blender or your fingers (I find this works better) work the butter into the flour until mixture is crumbly.
Combine milk and egg and stir just until flour disappears.
Knead 5 or 6 times on a floured surface until it forms a ball. Shape into a disc, about 1 inch thick.
Cut into 8 wedges, leave the wedges touching, as is.
Sprinkle top with sugar and bake for 20 minutes until golden brown.

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