Scones are not usually something I really really enjoy. They are in my opinion very dry and hard, which is why i call them stones.
The following recipe is titled as a scone but is more in the realm of a biscuit.
I hope you enjoy these as much as I do.
2 cups self rising flour
1/2 tsp salt
1/2 tsp baking powder
2 tsp finely choped rosemary
1/4 cup butter
2/3 cup milk
Preheat oven to 450 degrees, grease Baking pan(I use non stick foil)
Sift flour, salt and baking powder into a bowl, stir in rosemary
Cut in butter
Add Milk and mix to form a soft dough knead on a floured board
Roll to a thickness of about 3/4 of an inch
cut into rounds and bake for 8-10 min.
This is great as is, but rest assured that I will try other variations such as blueberry.
Feel free to experiment, but most of all enjoy yourself
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2 comments:
Daddy, I'm glad you brought up self rising flour in this recipe. When I was growing up, I did not know about all purpose flour because we only used self rising. I was at my in-law's and made pancakes for my niece and nephew and couldn't figure out why they were so flat and tasteless. They used all purpose and I just never thought that it wouldn't be like the flour I always used. Anyway, I have found a conversion for all purpose into self risiing:
For each cup of all-purpose flour, add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt.
I tried these, tonight. I made all-purpose into self rising and think I would omit the extra salt in the recipe as they were a tad salty. I also only had dried rosemary and think I used too much, however I added garlic powder and grated parmesan also and liked the flavor (other than the heavy rosemary) and the texture.
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