After the hustle and bustle of Holiday shopping, treat yourself to a relaxing afternoon cup of tea, with one of these melt-in-your-mouth scones loaded with your favourite jam. You can even indulge with a dollop of organic whipped cream on top!
Chef's Tip: Don’t have a round cookie cutter? Use the rim of one of your cups! Yields: 9 scones
⅔ cup whole milk
1 large egg
2 cups all-purpose flour
½ tsp fine sea salt
¼ cup organic cane sugar
1 tbsp + 1 tsp baking powder
¼ cup unsalted butter, softened
Preheat oven to 425°F and line a baking tray with parchment paper.
Combine milk and egg in a small bowl and stir well. Set aside 2 tbsp for brushing the tops of the scones later on.
In a food processor add the flour, salt, sugar and all baking powder. Pulse to combine. Add the butter then mix on high to a sandy texture. Alternatively whisk dry ingredients in a large bowl, then cut in the butter until the butter pieces are pea sized.
Transfer to a large bowl. Add the milk and egg mixture and combine with a fork to a rough dough.
Move the dough to a floured countertop and knead 8 to 10 times to combine well. Do not over-knead or the scones won’t be as light and fluffy.
Pat the dough into a circle, approx. 1" in thickness. Using a 2 ½” cookie cutter, cut into circles. Be sure to press straight down without twisting to get the most lift for the scones. Gather up the remaining scraps, recombine and cut out the rest of the scones.
Place scones onto the prepared baking tray. Brush with the reserved milk and egg mix and bake for 14 minutes until tall and golden brown on top.
Remove from oven, cool slightly on the sheet pan, and enjoy.