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drop scones

there’s nothing better than waking up on memorial day and realizing you have the day off. i actually woke up earlier than i would for work just so i could enjoy a whole day of doing nothing. a lazy day calls for an easy-to-make breakfast. i was really just looking for a vehicle for maple butter [1] (which is possibly the greatest thing ever invented by man).

[2] [3]

scones originated in scotland. they take their name from the place where scottish kings were crowned, known as the “stone of destiny” or scone. it’s pretty fitting that these little guys resemble boulders, but don’t let their appearance fool you – the insides are soft and almost dainty. slather them with your favorite jam or jelly.

if you’ve got company coming over, you can whip up these scones in a pinch. there are literally thousands of varieties of scones, featuring apples, raisins, chocolate, blueberries, lemon, pumpkin, or any kind of nuts. before you know it, you’ll have eaten 3 or 4 or 5 or 6 or…

drop scones
thanks to mr. goodman, who gave me this recipe. makes about 24 scones.

2 cups flour
2 heaping tsp baking powder
1/2 tsp salt
2 Tbsp sugar
6 oz butter (cold and cut up)
6 oz milk

1. mix the flour, baking powder, salt and sugar in a large bowl. cut in the cold butter until only fine pieces remain. stir in milk with a fork but do not overmix.

2. spoon golfball-sized dough balls onto a baking sheet covered with parchment paper.

3. bake at 450 F for 10-15 minutes. these can be stored in the fridge and reheated in your oven or toaster oven.