Remember that tasty Grandma Jam I made a couple weeks ago? Well, you see, I now have a whole freezer full of it, and I want to eat it because it’s freaking delicious, but I’m just not quite as psyched about PB&J as I once was.
What am I excited about eating these days? Scones!
Only…my favorite standby of pumpkin scones probably wouldn’t pair so nicely with strawberry freezer jam. Rather, this sweet stuff calls for a slightly less sugary, more simply flavored pairing. Cue “Simple Sweet Scones,” courtesy of Food.com. I’ve made this delicious recipe a few times and consistently struggled to get the dough to come together, so I did make some slight alterations to the concoction!
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 8 tablespoons (1 stick) cold, unsalted butter, cut up
- 1/4 cup granulated sugar
- 3/4 cup milk
- Heat oven to 425°F (220 Celsius).
- Measure 2 1/2 cups flour, 1 tablespoon baking powder, and 1/2 teaspoon salt into a large bowl; mix well with whisk.
- Add 1 stick cubed butter (directly from fridge!) and cut with a pastry blender or blend with food processor until dough resembles fine granules, with some pea-sized pieces.
- Add 1/4 cup sugar; toss to mix.
- Add 3/4 cup milk and stir with a fork until dough forms. Add milk or water (1 tbsp at a time) if needed.
- Form dough into a ball on floured surface.
- Pat or roll into a 1" thick square.
- Use pizza cutter or pastry scraper to cut the large square into 6 or 8 wedges.
- Place wedges on a cookie sheet lined with parchment paper.
- If desired, sprinkle cinnamon and sugar on each scone (I didn't do this).
- Bake about 12 minutes, or until medium brown on top.
Simple Scones. That’s what’s up (even Denali agrees!).
If that song doesn’t make you smile, I don’t know what will!