I have been thinking of scones lately and how much I would enjoy some for breakfast. My friend Mary Pockat mentioned that her friend Margaret Wright used to make the best scones. Margaret has now passed on, but some may remember her and her husband Neil for whom the Wright Theater at MTSU is named. The following recipe is from Margaret. I made it with butter instead of Crisco and they were delicious and soft. If you want a crunchier scone, use the Crisco. The blueberries were my addition, but they would be great with raisins, or dried fruit, or just plain. Enjoy!
Scotch Scone
2 c. all purpose flour
4 Tbsp. sugar
3 tsp, baking powder
1/4 tsp.salt
6 heaping Tbsp. Crisco (7 Tbsp. butter)
3/4 c. buttermilk
3/4 c. fresh blueberries
1. Sift all the dry ingredients together.
2. Cut in the shortening or butter until crumbly.
3. Add the buttermilk gradually.
4. Put dough out on floured board and knead gently 2 or 3 times.
5. Fold in blueberries very gently.
6. Roll out dough like biscuits and put cut out scones on a cookie sheet or divide into 16 pieces for a mini scone pan (from King Arthur Flour)that has been sprayed with Pam.
7. Cook at 400 degrees for 12-15 min. or until light brown.
You can top the scones with some sprinkles of sugar before they are baked if you like.
Wonderful for breakfast, brunch or tea.
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