This isn't the first time I have made these scones and it will certainly not be my last. I love this recipe and cannot thank Jasmine of Confessions of a Cardamom Addict enough!!! She came to my rescue one day when I tweeted looking for a good scone recipe for a school project that my daughter was working on.
Turns out to be the easiest and most forgiving recipe I have come across in a long, long time!
Scones – from "Tamasin's Kitchen Bible" by Tamasin Day-Lewis (converted to imperial measures)
Yield 12-24 (depending on how you shape them)
3 1/4 cup (450g) All Purpose Flour
1/2 tsp salt
1/4 cup (50g) sugar (+ more for sprinkling)
6 Tbsp (85g) butter (cold)
2 tsp baking soda + 2 tsp cream of tartar + 1-1/4 cup (300ml) buttermilk, sour milk, yoghurt or sour cream (mixed together)
2 tsp baking soda + 4.5 tsp cream of tartar + 1-1/4 cup (300ml) homo milk (full fat) (mixed together)
1/2 – 3/4 cup strawberries(100g) or other fruit or dried fruit
- Preheat oven to 425F/220C and line a baking tray with parchment
- Sift together flour, salt and sugar. Grate/rub in butter and quickly mix in liquid until spongy.
- Lightly knead until smooth and roll to about 1/2" – 3/4" (1-2 cm) thickness.
- Cut out scones with a 2" cutter...or whatever size you want, set on prepared tray for 10 minutes. Lightly brush with egg/milk wash and sprinkle with sugar.
- Bake for 15 minutes or until a nice golden brown. Cool for about 5 minutes on sheet pan then move to rack to cool.
***I have made these with blueberries and also dried cranberries with some lemon zest added in. Truly a wonderfully versatile recipe!
****For anyone following Weight Watchers this is a 4 Point item based on the 15 that I made using non-fat plain yogurt.