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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This is a mildly sweet, soft scone that is great for breakfast. NOTE: I tried posting this note way earlier and then I read the review.. the humidity outside greatly affects the moisture of the dough! I've made this on hot rainy days and I end up having to add up to a cup of extra flour. So keep in mind the flour you add may vary greatly, add as needed. Ingredients:
2 1/4 cups flour |
1/3 cup sugar |
1/4 cup brown sugar |
1 tablespoon baking powder |
2 teaspoons cinnamon |
1/4 teaspoon salt |
1/2 cup butter (1 stick) |
2/3 cup milk |
1 egg, slightly beaten |
1 teaspoon vanilla |
Directions:
1. Preheat the oven to 400 degrees F.
2. Mix the flour, sugar, brown sugar, baking powder, cinnamon, and salt into a bowl.
3. Mix the butter in with your hands, squeezing it between your fingers. The mixture will be crumbly with some chunks of butter.
4. In a separate bowl, mix the milk, egg, and vanilla together. Then pour it into the butter mixture and mix until just incorporated.
5. Put a piece of parchment paper on the cookie sheet. Put the ball of dough in the center, flattening it into a disk approximately 8-9 inches in diameter and 1/2 inch deep. (It may help to put some flour on the cookie sheet to keep it from sticking).
6. Cut the disk into 8 slices. Separate the pieces on the cookie sheet because they will expand and run into each other.
7. Bake for 20-23 minutes.
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