Tender and sweet, but not too sweet, perfect with butter and raspberry jam.
- 3 c all purpose flour i use white lily flour-not self rising
- 2 tsp baking powder
- 3/4 tsp salt
- 1 tsp cornstarch
- 2 Tbsp sugar
- 1/2 c cold salted butter
- 1 1/2 tsp pure vanilla extract
- 3/4 c whole milk
- salted butter for serving
- raspberry jam or preserves for serving
Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
In a large bowl, whisk together flour, baking powder, salt, cornstarch and sugar. Using the large portion of a cheese grater, grate in the cold butter. Using your hands, quickly work the butter into the flour for about 1 minute, being careful not to overwork.
Add the vanilla and milk and stir gently with a wooden spoon just until it holds together. Sprinkle some flour onto a flat work surface and empty the dough out onto it. Sprinkle the top with flour and gently work into a ball. Divide in half.
With one half pat into a circle about 1/2-3/4-inch thick. With a sharp knife, cut in half then cut each half into 3 wedges, making 6 pie shape wedges per circle. Repeat with the other half of the dough, making a total of 12 wedges. Place all on prepared baking sheet.
Bake 12-15 minutes, just until lightly browned, being careful not to overcook. Split each scone halfway through and add butter and raspberry jam or preserves.
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