Plain scones

scones..

OK, so how is a plain scone different from a biscuit?

(this is a test, everyone.....put your thinking caps on!)

I can tell you...

[size=60]Scones[/size]
from King Aurther
2 ¾ cups all purpose flour
1/3 cup sugar
½ teaspoon salt
1 tablespoon baking powder
½ cup cold butter
2 eggs
2 teaspoons vanilla
½ cup milk, half and half, or cream
Sift or whisk together in a bowl, the flour, sugar,
salt, and baking powder.
Cut the cold butter into smaller pieces and blend i
nto the flour mixture using a pastry blender, until
butter is blended and only small pieces of butter r
emain, no bits any larger than peas.
Whisk the eggs, vanilla, and milk (or half and half
or cream) together in a small bowl. Add all at
once to the flour/butter mixture and stir just to c
ombine. Divide the dough in half, and form two 5-
6” round disks, and place on greased baking sheet.
Cut each disk into 6 wedges, and pull the
wedges apart slightly to allow them to expand while
baking. Place the baking sheet with the dough
into the freezer for 30-45 minutes.
Preheat oven to 375 degrees. Place the baking shee
t with the dough into the oven and bake for 20-
25 minutes or until golden brown. Remove from oven
to cool at least 10 minutes before serving