FAIR SCONES

Fair Scones image

Provided by Paula Todora

Time 27m

Number Of Ingredients 10

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3 c all purpose flour (i use white lily flour-not self rising)
2 tsp baking powder
3/4 tsp salt
1 tsp cornstarch
2 Tbsp sugar
1/2 c cold, salted butter
1 1/2 tsp pure vanilla extract
3/4 c whole milk
salted butter for serving
raspberry jam or preserves for serving

Steps:

1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, baking powder, salt, cornstarch and sugar. Using the large portion of a cheese grater, grate in the cold butter. Using your hands, quickly work the butter into the flour for about 1 minute, being careful not to overwork.
3. Add the vanilla and milk and stir gently with a wooden spoon just until it holds together. Sprinkle some flour onto a flat work surface and empty the dough out onto it. Sprinkle the top with flour and gently work into a ball. Divide in half.
4. With one half pat into a circle about 1/2-3/4-inch thick. With a sharp knife, cut in half then cut each half into 3 wedges, making 6 pie shape wedges per circle. Repeat with the other half of the dough, making a total of 12 wedges. Place all on prepared baking sheet.
5. Bake 12-15 minutes, just until lightly browned, being careful not to overcook. Split each scone halfway through and add butter and raspberry jam or preserves.