I have modified this recipe. so that it can now be made in a food processor. I still do mine the old way. with a wooden spoon.
- 3 cups All Purpose Flour
- 3 tbsp Sugar
- 2 tbsp Baking powder
- 1/4 tsp Salt
- 3/4 cup Cold butter
- 1 Egg
- ButtermiIk / I use cream
- 1/4 currants (optional)
Preheat oven to 375 degrees.
Sift flour, sugar, baking powder, salt into the bowl of a food processor. Pulse a few times to mix the dry ingredients.
Cut the butter into I inch cubes and add to the processor. Pulse until the mixture resembles coarse peas. Crack the egg into a large glass measuring cup and beat lightly. Add the buttermilk (or cream) until the liquid reaches 9 ounces.
Slowly add the liquid to the batter. pulsing after each addition. Be careful not to over mix. Only pulse until the mixture starts to come together.
Turn out the dough on a lightly floured surface. If using currants, add them now. Pat or roll the dough into a I 1/2 inch thickness. Using a 2 inch cutter, cut the dough into desired shape and place on parchment-lined baking sheet. Grandmother Stewart used two baking sheets together to prevent the bottoms of the scones from becommg too brown.
Sprinkle the top with raw sugar. Bake about I5 minutes until lightly golden.
Sprinkle lightly with coarse sugar, or powdered sugar before serving.
**** I you would like to have lemon scones. add the zest of one lemon to the mix.