Basic Scones By University of Alberta Pdf

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Basic Scones
(makes 8)

1. Preheat oven to 425F
2. Into a large bowl, measure:
   ­ 2 ¼ flour
   ­ 2 tbsp granulated sugar (omit for cheese scones)
   ­ 2 ½ tsp baking powder
   ­ ½ tsp baking soda
   ­ ½ tsp salt
3. Using a pastry blender or fork, cut in:
   ­ ½ cup cold butter or margarine
4. Stir in:
   ­ ½ cup dried fruit / or fresh fruit / or grated cheddar cheese
5. Using a rubber spatula, add it:
   ­ 1 cup buttermilk
   Stir to make a soft, slightly sticky dough, then:
6. With lightly floured surface, press dough into a ball.
7. On lightly floured surface, knead gently 10 times.
8. Using a rolling pin, gently roll to round, ¾” thickness.
9. With a floured knife, cut dough into 8 equal pieces and place on parchment lined
   baking sheet.
10. Using a pastry brush, brush top of each wedge with egg glaze (1 egg beaten). Sprinkle tops with sugar.
11. Bake in pre­heated oven for 10­12 minute. Let cool on rack.