Scones
SCONES I love a buttery, light, moist scones with crumbly corners. They are so quick and easy to make. Spread jam, clotted cream, butter or simply eat them plain. Delicious! Some notes on making SCONES - My golden rule of baking, use quality ingredients. Use real butter not substitute. - Use cold ingredients - keeping scone dough as cold as possible by using cold ingredients like milk, egg and butter. - I like using frozen grated butter, the finer the pieces of cold butter the less the scones spread and the quicker the butter mixers into the dry ingredients. Unlike a pie crust, don't have big pieces of butter in the flour rather, it has a sandy soft texture.The cold butter creates that beautiful flaky texture. Try not to over mix the dough or allow it to get warm. It will result a flatter and overly dense scones. ( If you notice the butter become greasy and melty, pop into freezer for 15 minutes before proceeding. - With this basic recipe, you can toss in