L came to visit last weekend, so I made a quick batch of these scones and we had them with fresh blueberries (an indulgence in Canada in January!) and whipped cream.
These scones are my favourite plain scones- they’re not sweetened, so they’re perfect for topping with fruit and cream or even just butter and jam. The recipe is really quick and easy, so if you’ve never made scones before, I’d encourage you to give it a go!
Adapted from Edmonds Flour.
Yield: approx. 2 dozen scones
3 cups all-purpose flour
6 tsp baking powder
1/4 tsp salt
1/3 cup butter
1 – 1 1/2 cups milk
Preheat oven to 425 F (220 C / Gas Mark 7).
Combine flour, baking powder, and salt in a bowl. Cut in butter using a pastry cutter or two butter knives. Add milk until dough just comes together. Knead gently. Roll out onto floured surface and cut circles using a mason jar or a glass. Bake in preheated oven for 10 mins or until tops are golden brown.
Serve with blueberries and freshly whipped cream.
What are you favourite toppings to have on scones?