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From Dorothy McNett's recipes at www.dorothymcnett.com.
2 cups all-purpose unbleached flour
Preheat oven to 425 degrees. In food processor with steel chopping blade in place, combine the flour, sugar, baking powder, and salt. Mix well. Add butter in chunks and pulse several times to blend in the butter to the size of small marbles. Whisk the egg and milk together, and add while the machine is running. Add the herbs or fruit and then process just until the mixture forms a ball. Remove the dough and divide it in half. Roll each into a ball and flatten with a rolling pin to about 1 inch thick. With a sharp knife, cut each into 8 wedges. Arrange the pieces on a baking sheet, just slightly touching. Whisk the remaining egg and with a soft brush, brush each scone all over. Bake for about 13-15 minutes, or until nicely browned. Serve warm with Irish Pudding or other sauces and jams as desired.
Recipe created 1995-03-14.