Using a pastry blender, cut the butter into the flour and salt. Mix until the mixture resembles coarse cornmeal. Add the sugar, baking soda, and cream of tartar. (at this point you can add your variations if you wish). Mix well.
Beat the eggs with the milk and add to the flour, using a wooden spoon, to make a spongy mixture. Place the dough on a well floured plastic countertop or board and pat it out to 1/2 inch thickness. Cut dough into rounds with a biscuit cutter. Flour your hands and place the rounds on a nonstick cookie sheet and leave for 10 minutes to settle.
Bake in a preheated oven at 450 F. for 8 minutes.
These should be served with butter and or jam, or with cream and jam for special occasions. Makes 12 scones, depending on size of cutter.
VARIATIONS: Cheese scones: Add 1/4 cup grated Cheddar cheese. Fruit scones: Add 1/4 cup currants or raisins.
Author's Comments
This is a good rich Welsh scone and not to be confused with mild biscuits.
Instructions
Using a pastry blender, cut the butter into the flour and salt. Mix until the mixture resembles coarse cornmeal. Add the sugar, baking soda, and cream of tartar. (at this point you can add your variations if you wish). Mix well.
Beat the eggs with the milk and add to the flour, using a wooden spoon, to make a spongy mixture. Place the dough on a well floured plastic countertop or board and pat it out to 1/2 inch thickness. Cut dough into rounds with a biscuit cutter. Flour your hands and place the rounds on a nonstick cookie sheet and leave for 10 minutes to settle.
Bake in a preheated oven at 450 F. for 8 minutes.
These should be served with butter and or jam, or with cream and jam for special occasions. Makes 12 scones, depending on size of cutter.
VARIATIONS: Cheese scones: Add 1/4 cup grated Cheddar cheese. Fruit scones: Add 1/4 cup currants or raisins.
Author's Comments
This is a good rich Welsh scone and not to be confused with mild biscuits.
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