In the southeast, biscuits are the staple food item as far as bread, next to cornbread. In many homes years ago, it was common to bake biscuits for every meal, three times a day, seven days a week. Nowadays, it’s much simpler to have biscuits for a meal, thanks to frozen and refrigerated biscuits.
Even in other parts of the world, many countries have their versions of what are equivalent to our biscuits. In the British countries, such as England, Scotland and Ireland, they have “scones”. This is much like our biscuits in this country and even contain many of the same ingredients. Therefore, let’s look at a recipe for “Oven Scones”.
If you’re already experienced in biscuit making, then you’ll have a big advantage in making these, since they are prepared much like biscuits. You’ll being with self-rising flour, which is combined with sugar, cream of tartar and baking soda. Butter goes into the flour mixture and is cut in with a pastry cutter or two knives, much like the way a pie crust is made. Finally, milk goes in to form a soft dough. The dough gets a light kneading and is cut into 2-inch rounds, which go on a baking sheet. These go into a very hot oven of 450 degrees for about 10-12 minutes or until they are brown. Have the butter and jam or jelly on standby when these come from the oven!
If you wanted to, you could brush the scones with melted butter before and/or after baking them. These scones can be cut into other shapes other than the traditional rounds. I’ve seen scones made into diamond shapes, also. If you have a cookie cutter in the shape of a diamond, that would make for a different design, though the taste will be equally as good!
See how the British have biscuits in their part of the world and to make them more special, serve them with a cup of hot tea for an afternoon or evening snack!
- 1-3/4 cups self-rising flour
- 2 teaspoons sugar
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/4 cup unsalted butter
- 2/3 cup milk
Preheat oven to 450 degrees. Sift together the dry ingredients into a large bowl. With a pastry blender or two knives, cut in the butter until mixture resembles coarse meal. Add the milk slowly, mixing with a fork to form a soft, pliable dough. On a floured surfaces, knead lightly with the fingertips to form a smooth dough. Roll or pat out to 1/2 inch thickness. Cut in 2-inch rounds and place on ungreased baking sheets. Bake for 10-12 minutes or until golden. Yield: 12-14 scones.