1 pound All-purpose flour
1 1/2 ounces Granulated sugar
1 tablespoon Baking powder
1 teaspoon Baking soda
1 teaspoon Salt
4 ounces Unsalted butter, cold
2 Egg yolks
11 fluid ounces Half and half
Yield: 24 Scones
1. Combine ingredients using the biscuit method.
2. Roll out the dough to a thickness of approximately 1/2 inch (1.2 centimeters). Cut as desired.
3. Bake at 400°F (200°C) for approximately 10 minutes.
4. Brush the tops with butter while hot.
Notes: Method: Biscuit
Variations:
Add 4 ounces (120 grams/25%) of raisins, sultanas or currants to the dry ingredients.
1 1/2 ounces Granulated sugar
1 tablespoon Baking powder
1 teaspoon Baking soda
1 teaspoon Salt
4 ounces Unsalted butter, cold
2 Egg yolks
11 fluid ounces Half and half
Yield: 24 Scones
1. Combine ingredients using the biscuit method.
2. Roll out the dough to a thickness of approximately 1/2 inch (1.2 centimeters). Cut as desired.
3. Bake at 400°F (200°C) for approximately 10 minutes.
4. Brush the tops with butter while hot.
Notes: Method: Biscuit
Variations:
Add 4 ounces (120 grams/25%) of raisins, sultanas or currants to the dry ingredients.
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