COFFE HOUSE SCONES

SUBMITTED BY: Dawn Parkison

The key to scones is mixing the dry ingredients first in a medium or large bowl, then cutting in tabs of cold unsalted butter with a pastry blender or fork until it’s slightly crumbly. Don’t ever use warm butter and do not use salted butter. Add zest of lemon. Build a well in middle and pour the buttermilk; mix till it’s a sticky dough and turn out to knead on floured surface. You do not want a dry dough so don’t over due it., just until stiff.Roll out into a circle at least 1 1/2 inches thick then score with a knife but not cutting all the way down like a pizza 6to 8 triangles. You can brush tops with a milk and egg mixture, but I typically just brush tops with milk and I tend to lightly sprinkle a bit of sugar before baking to give that coffee house look and taste. cook on a cooking sheet, ungreased if it’s a good pan, lightly greased if not for 12 to 15 minutes…don’t over cook, you should check them in 10 minutes , and pull them out once they are slightly golden brown or light biscuit color. Eat warm or cooled, store in coverd container once completely cooled. Once you master making coffee house scones you can play around with making fancy ones like cranberry white chocolate or apple cinnamon etc. I make lemon curd to eat with the scones sometimes and take it to events like church prayer breakfast. Enjoy!