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Prep Time: 10 Minutes Cook Time: 17 Minutes |
Ready In: 27 Minutes Servings: 8 |
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Ingredients:
2 cups all-purpose flour |
3 tablespoons sugar |
1/2 teaspoon salt |
2 teaspoons baking powder |
1 teaspoon cinnamon |
1/2 teaspoon ground ginger |
1/2 teaspoon ground cloves |
1/4 teaspoon ground cardamom |
5 tablespoons cold butter, diced in 1/4-inch pieces |
1/4 cup milk |
2 large eggs, lightly beaten |
Directions:
1. Preheat oven to 450°F In the work bowl of a food processor, combine flour, sugar, salt, baking powder, cinnamon, ginger, cloves and cardamom. Pulse processor until combined.
2. Add butter and process in 1-second pulses until it resembles coarse meal, about 8-10 pulses.
3. In a large bowl, whisk together milk and eggs. Add flour-butter mixture and stir until combined. It should be fairly moist; if it's dry, crumbly, or there is still flour in the bowl, add cold water by 1/2 tablespoon increments until it all comes together.
4. Flour a surface lightly and turn out dough. Shape into a 1 -thick disc for regular sized scones; divide in half and make each half into a 1 -thick disc for mini scones. Cut disc(s) into 8 wedges.
5. Line a baking sheet with parchment or silicon liner. Arrange scones on sheet and bake in preheated oven 15-17 minutes until light golden-brown.
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