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- 1 dozen
- 11 Min
- COOK TIME
- 11 Min
This long-time English favorite is truly the perfect mate for a cup of tea. And don't forget to drink your tea English style: with sugar and just a little cream.
What You'll Need
- 2 cups all-purpose flour
- 1/4 cup plus 1 teaspoon sugar, divided
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/4 cup (1/2 stick) butter, softened
- 1 can (5 ounces) evaporated milk
- 1 egg
What to Do
- Preheat the oven to 400 degrees.
- In a medium bowl, combine the flour, 1/4 cup sugar, the baking powder, and salt; mix well. Cut in the butter until crumbly.
- In a small bowl, combine the evaporated milk and the egg; whisk until combined. Add to the flour mixture and stir just until blended.
- On a floured surface, knead the dough 5 to 6 times. Lightly pat to a 1/2-inch thickness and, using a 2-inch round biscuit cutter, cut into round scones.
- Place on an ungreased baking sheet and sprinkle with the remaining 1 teaspoon sugar.
- Bake for 11 to 15 minutes, or until light golden.
Add some chopped pecans or walnuts, and/or raisins or sweetened dried cranberries to the scones, if you'd like. Serve them warm with butter and lemon curd or my English Rose Jelly on the side.
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