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Michael of Manitoba
@manitobamichael.bsky.social
i’ve seen some things
238 followers100 following652 posts
MOmanitobamichael.bsky.social

do you say scahns or scowns?

eight golden brown scones cooling on a rack CLASSIC SCONES 8 to 12 scones Increase the sugar up to 1/4 cup for a sweeter scone. Preheat the oven to 450°F. Sift together into a large bowl: 1¾ cups all-purpose flour 2¼ teaspoons baking powder 1 tablespoon sugar ½ teaspoon salt Cut in, using a pastry blender or 2 knives, until the size of small peas: ¼ cup (½ stick) cold butter Beat in a small bowl: 2 large eggs Reserve 2 tablespoons of the beaten eggs. Beat in to the reminder: ⅓ cup heavy cream Make a well in the dry ingredients. Pour in the liquid and combine with a few swift strokes. Handle the dough as little as possible. Turn it out onto a lightly floured board. Pat to ¾ inch thick. To make the classic wedge shape, pat into an 8-inch round and then cut into 8 to 12 wedges or cut into diamond shapes or as for Biscuit Sticks, above. Place on an ungreased baking sheet. Brush with the reserved egg and sprinkle with: Salt or sugar * Bake until golden, about 15 minutes.
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MO
Michael of Manitoba
@manitobamichael.bsky.social
i’ve seen some things
238 followers100 following652 posts
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