My husband asked me to make scones for him to take to school. (He's in a nursing course). Other than giving him a look of utter disbelief, I refused, because he leaves at 6:30 in the morning and for me to make scones so they'd be warm and fresh when he got to class, I'd have to be up about 5 am. So, the next few days, my husband was reduced to a pleading and cajoling man until I relented.
I thought I'd post the recipe to share.
We love scones in our house. (Scottish descendants, here!) We eat ours with hot tea, and even my daughter will eschew hot cocoa when offered a choice of cocoa or tea if there's scones involved.
There's nothing like a scone or two, hot tea with milk and sugar, and writing!
Isobael's Tea Scones
2 cups sifted flour
1 teaspoon baking soda
2 teaspoon cream tartar
1/2 cup milk or buttermilk
2 tablespoon sugar
2 tablespoon butter
Preheat oven to 450F.
Cream butter and sugar. Add egg, baking soda, and cream of tartar.
Add buttermilk, then flour.
If too dry, add more buttermilk. Dough will be a little sticky until you knead.
Knead on floured breadboard about 10 times. If dough is still a little sticky, add a little more flour.
Pat into ball and flatten to about 1 inch thick. Use knife or pizza cutter, cut into wedges.
Put on ungreased baking sheet and bake in oven for 15 minutes or until golden brown.
Serve warm – sliced in half with butter and jam, lemon curd, honey, or Devonshire cream. We also serve it hot with butter and agave nectar instead of honey.