Simple Sweet Scones

Adapted from “Biscuits and Scones” by Elizabeth Alston

12-16 Triangles or 18-2 inch Rounds

Mildly sweet and delicious anytime with butter and honey or preserves. Strawberry, plum, and black currant are three of my favorites.

2 1/2 cups all-purpose flour
1 tablespoon baking powder l
1/2 teaspoon salt
8 tablespoons (1 stick) cold unsalted butter, cut up
2 tablespoons shortening
1/4 cup granulated sugar plus 1 tablespoon powdered sugar
2/3 to 3/4 cup milk
1 capful Flor de Sicilia (see note below)

Heat oven to 4250 F. Put flour, baking powder, and salt into a large bowl; stir to mix well.

Add butter and shortening and cut in with a pastry blendm or rub in with your fingers, until the mixture looks like fine granules. Add sugars; toss to mix.

Add milk and stir with a fork untii a soft dough forms.

Form dough into a boll, put onto a lightly floured board, and give 10 to 12 kneads.

To make triangular scones, cut dough in half. Knead each half lightly into a ball and turn smooth side up. Pat or roll into a 6-inch circle. Cut each circle into 6 or 8 wedges. Place wedges on an ungreosed cookie sheet-slightly apart for crisp sides, touching for soft sides.

To make round scones with a 2-inch cutter, rollout dough to about 12 X 5 1/2 inches. Cut out 15 scones. Reroll and cut scraps. For 2-1/2 inch cutter, roll dough about 14 X 5 1/2 inches and cut out 10 scones; reroll and cut scraps.

Bake about 12 minutes, or until medium brown on top.

Put on a linen or cotton dish towel on a wire rack; cover loosely with the cloth and cool completely before serving.

NOTE: Flor de Sicilia is an aromatic oil. A mixture of orange and vanilla flavors. It does amazing things to simple baked sweets and is available from King Arthur via their Baker’s Catalogue