Sweet-Milk Scones

americastestkitchen.com

Sarah

2 cups unbleached all-purpose flour

1 teaspoon cream of tartar

½ teaspoon baking soda

½ teaspoon table salt

1 to 2 tablespoons granulated sugar (optional)

4 tablespoons unsalted butter, chilled and cut into ½-inch pieces

¾ cup whole milk

note: BEFORE YOU BEGIN

Work the dough quickly, don't overmix, and put the dough rounds into the heated oven as soon as possible. The process--from mixing to pulling the finished scones out of the oven--shouldn't take more than twenty minutes. Scones are best served warm and fresh, split open and topped with thick homemade strawberry or raspberry jam and clotted cream (or crème fraîche, marscarpone, or whipped cream). This recipe can be doubled. Work the dough quickly, don't overmix, and put the dough rounds into the heated oven as soon as possible. The process--from mixing to pulling the finished scones out of the oven--shouldn't take more than twenty minutes. Scones are best served warm and fresh, split open and topped with thick homemade strawberry or raspberry jam and clotted cream (or crème fraîche, marscarpone, or whipped cream). This recipe can be doubled.

Directions at americastestkitchen.com

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