Back in my single days, and I was living in a freezing apartment in Japan, a young Japanese woman, who was studying and living in the US at that time, came to stay with me for a couple of days. Her name is Reiko. For breakfast, she made me scones from a recipe she had learned from someone in the States. Unfortunately, my baking powder was past its raising age, and the scones came out quite...dense. However, I have kept and made this recipe Sooooo many times.
I got it out again this morning and made them with cinnamon chips. So yummy! Ryu was eating his silently. I kept oohing and ahhing over the scones and asking him what he thought. Finally he said, "Kim, when I am eating quietly, it means it is just too good for words." Well, there you have it!
1/2 cup butter (I used cake/stick margarine)
1 3/4 cup flour
3 Tbsp. sugar
2 1/2 tsp. baking powder
1/2 tsp. salt
1 egg, beaten
4-6 Tbsp. milk (I used a combo of yogurt and water)
1/2 cup raisins **
1 egg, beaten (to brush on top of the scones)
Cut the butter into the dry ingredients. Combine the milk and egg, and stir in so the dough leaves the side of the bowl. Turn it out on a lightly floured surface and knead lightly 10 times. Roll or pat to a 1/2" thick circle. Cut into 6 wedges. Put on ungreased baking sheet, brush with egg, back at 450 F for 10-12 min.
Now, the way I did it! HAHAAHA! First, a friend who owns a cake shop makes scones (different recipe) and makes them into little balls. So, I tried it with this recipe, and it works wonderfully. I suspect it doesn't take the scones so long to bake, and you have more individual servings. This morning I ended up with 11 scone balls.
**I use raisins when I want. I have also used:
- cinnamon chips
- semi-sweet chocolate chips and crushed sea salt almonds!
- semi-sweet chocolate chips and pecans (upped br. sugar to 1/3 cup.)
- orange marmalade (no milk or raisins. Add 1/2 cup orange marmalade)