After a wave of exams and a long weekend to celebrate, I am finally back with a baking recipe! I woke up on Saturday morning determined to be super productive, so I started my day by baking some scones. This recipe is very very simple and quick, and doesn’t require eggs either (I just happened to have run out of eggs, too. This is what midterms do to you.)
All you need is:
2.5 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
8 tablespoons unsalted butter, softened and cut into chunks
1/4 cup granulated sugar (1/3 cup if you prefer a sweeter taste)
3/4 cup milk (I used almond milk, which works perfectly)
Cinnamon sugar (if you don’t have it then you can make your own by mixing some ground cinnamon and granulated sugar in a 1:2 proportion.)
The instructions are really simple:
- Preheat the oven to 425 F’.
- Mix the flour, baking powder, and salt in a mixing bowl.
- Add the butter and mix with a fork (or your hands!) until the mixture is crumbly.
- Add the sugar and mix well.
- Add the milk, little bit at a time, kneading it into a dough.
- When the dough is smooth, roll it into a ball and flatten it down to a 6-inch circle.
- Cut the dough into 6-8 pieces and put them onto a greased baking sheet. Sprinkle on the cinnamon sugar on the scones (I did this to half of my scones.)
- Bake for 12 minutes or until they’re nice and risen. Cool to set.
These scones were done in no time, and baking these was the perfect way to celebrate a nice autumn morning, with the smell of butter and cinnamon filling up my apartment. Pair one of these scones with a warm cup of coffee, and you can have a wonderful afternoon tea party right in your home! I used almond milk and 1/4 cup of sugar for these scones, which makes them relatively guilt-free (I would very much like to think so!). Store them in zip-lock bags and these can be awesome snacks for a busy day as well.