Courtesy Karen Anne Murray, chef-proprietor, Eddison & Melrose Oats n Scones in Pacific Grove
Often scones are too sweet and/or too dry. Murray thinks of these as having a touch of ocean spray—she reduces the sugar, adds a hint of salt and uses moisture to create a lighter texture.
2 cups all-purpose flour
1½ tablespoons baking powder
Pinch of salt
¼ cup sugar
3 ounces cold butter (about ¾ stick)
1 egg
½ cup milk
1 teaspoon vanilla flavoring
Optional:
½ cup blueberries, raspberries or blackberries
½ cup all-purpose flour (for dusting)
1 teaspoon sugar (for sprinkling on top)
You will need a box grater with medium holes, rolling pin, spatula, 2½ inch in diameter cookie cutters and a large cookie sheet lightly greased with butter.
Preheat the oven to 425° F.
Combine the first four ingredients in a large bowl.
Grate the cold butter into the bowl with the other ingredients. Rub together with your fingers until the mixture is crumbled.
In a small bowl whisk the egg, milk and vanilla together.
Pour the liquid into the dry crumb mixture. Using a spatula gently mix the ingredients together until a soft dough is formed. If making a fruit scone, add your fruit now and mix in gently.
Dust your clean board or countertop with flour and roll the dough to a ¾-inch thickness.
Using the cookie cutter, cut 8 scones and place 2 inches apart on the cookie sheet. Using the teaspoon of sugar, sprinkle the top of each scone.
Bake for 5 minutes. After 5 minutes turn the tray around and bake for a further 5–7 minutes until nicely browned.
Allow to cool for 10–15 minutes. Enjoy with butter, jam, curd, cream or solo.
Makes 8 scones.
