Cinda Mefferd: Artistry of Touch ~ Poetics of Touch

SCONES

1/2 cup cold butter

2 cups flour

3 tablespoons sugar

1 teaspoon salt

4 teaspoons baking powder

1/2 cup milk

1 beaten egg

Sift dry ingredients. Cut in butter (or mix in food processor) until the texture resembles coarse cornmeal.

Combine egg and milk in a separate bowl. Add to dry ingredients leaving enough egg-milk to brush on top of scones. Use a fork to stir. When flour mixture is moist but not fully smooth, turn out on a floured board. Knead gently 10 times. Roll out to about 1/2 inch thick and cut into squares, triangles, or other shape.

Place on greased cookie sheet. Brush with milk and egg. Sprinkle with sugar on top (without spilling sugar on cookie sheet where it might burn). Bake at 425-degrees for 10 minutes.

Note: Scones make great strawberry shortcake.

Note: Use unbleached white four or whole wheat pastry flour or a combination of both.

Family recipe origin unknown