The Perfect Scone

I love Ina Garten's scone recipe...the only thing is that if you are trying to watch your calorie intake these are not the scone for you (they are full of heavy whipping cream, several eggs, large amounts of butter). So I searched the web for a scone recipe that wasn't quite so heavy but still tasty and here's what I found:

This is what you'll need...you probably already have it in your cabinets.

egg, butter, flour, sugar, salt, milk, baking powder

The Perfect Scone

Ingredients:

1/3 cup real butter

1 3/4 cup flour

3 T sugar

2 1/2 t baking powder

1/4 t salt

1 egg, beaten

4-6 T milk

Heat oven to 400 degrees. Mix flour, sugar, baking powder, and salt. Cut in butter with pastry blender until it resembles fine crumbles. Combine egg and 4T milk. Slowly pour milk mixture into dry mixture while mixing with a fork to combine. If you need the additional 2T milk to bring the dough together, add it. I almost always need the full 6T of milk.

Gently pat dough into a circle, about 1/2 inch thick. Brush top with milk or beaten egg and sprinkle liberally with sugar.

Cut into six wedges and separate on a cookie sheet. Bake 10-12 minutes. The tops shouldn't be brown, but the bottoms will be golden-brown and the tops set. Keep an eye on them and don't over-bake! The easiest way to ruin a scone is to over cook it! Scones have different texture than a cake or muffin, so if they get over cooked they will be dry and crumbly.

While still warm, split and spread with butter and jam, lemon curd, honey butter, or just about anything. Enjoy!!