2 cup self-rising flour
1 tbsp baking powder
1 pinch salt
2 tbsp cold butter, cut in small pieces
1 cup to 1 1/3 c milk
1 milk to bush on scones
1 butter
A Recipe for
Oven Scones
Food Tip |
An empty belly is the best cook. |
| Estonian Proverb |
“Food for all is a necessity. Food should not be a merchandise, to be bought and sold as jewels are bought and sold by those who have the money to buy. Food is a human necessity, like water and air, it should be available.” |
| Pearl Buck (1892-1973) American Nobel Prize winning author. |
This Recipe for Oven Scones is one of thousands in the Recipes-to-go Bread Cookbook.
Food Tip |
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A good cook is like a sorceress who dispenses happiness. |
| Elsa Schiapirelli |
The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found. |
| Calvin Trillin |
This is a recipe for Oven Scones from the recipe cookbook of Recipes-to-go (Bread)
"Public and private food in America has become eatable, here and there extremely good. Only the fried potatoes go unchanged, as deadly as before." |
| Luigi Barzini, 'O America' (1977) |
Herb Tip |
Food Tip |
Part of the secret of a success in life is to eat what you like and let the food fight it out inside. |
| Mark Twain (1835 - 1910) |
"Cuisine is both an art and a science: it is an art when it strives to bring about the realization of the true and the beautiful, called le bon (the good) in the order of culinary ideas. As a science, it respects chemistry, physics and natural history. Its axioms are called aphorisms, its theorems recipes, and its philosophy gastronomy." |
| Ginette Olivesi-Lorenzias |
No man is lonely eating spaghetti; it requires so much attention. |
| Christopher Morley |
The basic scone. "To die for".
Preheat oven to 450F (230C). Very lighty grease a large baking
sheet; set aside. Sift flour, baking poder and salt into a large
bowl. With your fingers, rub in butter until mixture is crumbly. Make
a well in center of mixture; add milk and mix with a fork to make a
dough that BARELY holds together (you may need to press dough
together with your hands). Turn out onto a floured surface and knead
lightly just until smooth. Roll out with a floured rolling pin or pat
dough with your hands to make a round about 3/4-inch thick. Cut in
rounds with a 2-inch fluted or plain cookie cutter. Arrange 1 to 1
1/2-inches apart on baking sheet; brush tops lightly with milk. Bake
8 to 10 minutes or until well risen and golden. Transfer to a wire
rack and cool 5 minutes. Split and serve warm with clotted cream (if
you can get it!) or sweet butter or whipped cream, plus strawberry
preserves. Makes about 12 scones. VARIATIONS: Rich Oven Scones: Add 1
tablespoon sugar to the dry ingredients. In place of the 2/3 cup
milk, use a mixture of 1 lightly beaten egg and 5 tablespoons milk.
Serves: 12
Oven Scones Recipe brought to you by Recipes To-Go