I love having go-to's. No fuss, no muss, no question. Little by little, I add to my collection of recipe go-to's -- the best have simple ingredients and simple steps. This is one that's been a standby for years now!
|The olive wood rolling pin was a gift from my husband, straight from Greece --|
I love the amazing grain!
Because who doesn't need a go-to recipe for scones? A never-fail, always delicious, always gone too soon recipe. It's superb plain, but it's also the perfect canvas for mix-ins (craisins, dried oranges, walnuts, pecans, chocolate...). These are cranberry-walnut. Or were, rather. They didn't last very long...
This recipe came from the sensibility.com message forums -- from none other than the marvelous Suzi Clarke!
- 1 ¼ cups all-purpose flour (Sometimes I use whole wheat pastry flour, but they're fluffiest with all purpose)
- 1 ½ tsp baking powder
- ½ tsp. salt
- 3 TBSP sugar
- 1 ½ oz./3 TBSP butter
- 1/3-1/2 cup sour milk or buttermilk, or milk curdled with lemon juice.
- Whisk the dry ingredients together.
- Cut the butter in until mixture looks like breadcrumbs.
- Stir in the milk, very gradually, to make a firm, pliable dough. Don't let it get too sticky.
- Roll out in a circle on a floured board to about 1/2" thick. Cut into 8 wedges. Place on an ungreased baking sheet. Put in a hot oven, 400-425 degrees, for about 10 minutes.
Hope one of my favorite go-to's may end up being one of yours, too!