Tuesday, September 9, 2008

Molly Koop's Scones

Bet you never thought I'd be endorsing a scone recipe, did you? Well, this one is very good when served fresh from the oven, and even pretty good when cold. (Not that there will be any leftovers...)

It came as a gift - a jar of dry ingredients and a recipe card with instructions to complete it.

Scone Mix (these are the ingredients that were in your jar)
3 1/2 cups flour
1/4 cup sugar
3 Tbsp baking powder
1/4 tsp salt
1 tsp cinnamon

The recipe card (in a very girly font with a teapot clip on it) said this:

1 Jar Scone Mix
1 Bag Chocolate Chunks or Cinnamon Chips
1 Stick Butter cut into pieces
1 ¼ Cup Milk

Preheat oven to 375 degrees. In mixer with paddle attachment (or with a hand mixer) mix dry ingredients. With mixer running, add butter and mix until coarse and sandy. You should be able to see small lumps of butter. Add milk and mix until almost combined. Add chips and mix just to distribute them evenly through the dough. DO NOT OVERMIX. There may still be some flour not mixed in at the bottom of the bowl.

Turn dough out onto lightly-floured surface. Knead dough ten times to bring it together and smooth it out. Using floured rolling pin, roll out dough to thickness of one inch. Using biscuit cutter or two-inch cup, cut out circles. Using a spatula, transfer scones to ungreased baking sheet. Knead scraps together just until combined, then roll again and continue cutting out circles until dough is used. Bake until light golden brown, about fifteen minutes.

Variation: Use dried fruit or other baking chips for a different flavor scone.

Notes: I HIGHLY recommend the cinnamon chip option.

1 comment:

Christina said...

This recipe worked really well! I made them with raisins and they tasted like the tea biscuits we get at our favorite bakery. Thanks!