Making Scones

One day my kitchen crew decided to let their parents sleep while they came over and helped me make scones. We laid out the utinsels on the left: measuring sets, mixing bowl and spoons. The ingredients are on the right. The oldest boy of the crew said he really likes the brand of flour because he enjoys the picture on the bag. He liked it so much his mother cut it out and put it in scrapbook for him. The recipe is in the previous article.

Place two cups of flour in the bowl.





Add 4 teaspoons of baking powder and blend very well with a spoon.



Now mix the liquid ingredients: 1/2 cup olive oil, 3/4 cup of milk and one egg well mixed.






















Next, pour the well mixed liquids into the dry flour mixture, and stir it, and make it into a ball that sticks together. Dough will be sticky.






Sprinkle a handful of flour around the top of the sticky mound, and then turn it over and sprinkle some more on the other side. Do not mix in.











This is a recipe that does not require a greased pan, however, if you rub a little butter on it by holding the cold cube in your hand and running it across the pan several times, it makes the scones taste good and does help if your pan sticks. (I don't grease the pan with this recipe).

Divide that mound into two circles, and pat into a round of about 4 inches. That way, your scone will be "mile high" and will puff up quite nicely.







Now cut each mound in half and then half again and so forth until you have 6 or eight wedges. Separate the wedges slightly with the spatula.













The youngest chef sprinkled the scones with a sugar-cinnamon mixture.

















After 15 or 20 minutes at 375 degrees F they are cooked and looking tall...


Remember that clean kitchen I showed you yesterday? This is what it looked like when we got ready to eat the scones, this is what it looked like. There are no clean plates to eat our scones!















Oh wait. Here are some paper towels I got at the dollar store the other day.













They make good placemats.




























These scones taste very good with Gingerbread tea which is herbal non-caffeinated.












NOte: if you have too much liquid, the dough will be too doughy and spongy; if you have too much flour, the dough will be too stiff and hard. Just practice til you get it right.