My house this past week has felt like a bed-and-breakfast… not that I’m complaining!
There has been a lot of life changes happening in my mom’s crowd of friends (all loyal CoaGSF followers… hey guys!), which has made my mom both happy and sad. But she was in for a treat when she and her crew decided to throw a surprise going-away party for two who were moving away and it ended up being a big reunion with everyone! *cue happy mom*
Since everyone is scattered all over now, we had one of her friends stay with us for the first half of the week and then we had her other friend stay here the second half. My grandmother even slept over one night this week (no central air in 90 degree heat… not good).
So basically (if you didn’t follow my rambling), we have had breakfast guests every morning this week!
Yesterday’s breakfast ended up being a coffee date for my mom, her friend who spent the night, and two other friends who are in the area. Since it was more coffeehouse date than breakfast spot date, my mom decided to rustle up some simple scones and I decided to help.
It starts with a food processor fitted with a steel blade. Dump in some flour, sugar, baking powder, and salt.
Please note that I totally spaced and forgot to put the steel blade into the food processor before dumping all the dry ingredients inside…
After pulsing the dry ingredients around to combine them, add in a stick of cold unsalted butter cut into pieces.
Pulse until the butter works into the flour and the mixture appears like coarse granules. Then switch the food processor on and pour in some skim milk.
When the mixture just comes together, stop.
This dough is a little too wet, so we added a little more flour to dry it out.
Place the dough onto a surface and form into a disc that is approximately 1-inch thick.
Now, you have a choice… you can proceed forward now OR you can wrap it up in plastic wrap and pop it into the fridge overnight. This makes it easy in the morning – unwrap, slice and bake!
When it’s time to bake, cut the disc into eight wedges and dust the tops with a little granulated sugar.
Pop them onto a parchment-lined cookie sheet and bake them at 425 degrees for 11 minutes until they are just about to turn golden-brown.
Scones need to rest a little before serving, so pop them on a cooling rack and cover with a tea towel for 5-10 minutes to let them cool down. Not sure why, but it really helps the texture!
I think they were a perfect addition to my mother’s coffee date… sweet and elegant (and easy as pie!).
So, kiddos, how was your week?
Did you have any good breakfast guests or eat anything special? Let me know!
Your scone lovin’ friend,
- 2½ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ cup sugar
- 1 stick COLD unsalted butter, cut into pieces
- ⅔ cup skim milk
- extra sugar for dusting the tops of the scones.
- Preheat your oven to 425°. Line a baking sheet with parchment paper.
- In the bowl of a food processor fitted with a steel blade, combine flour, baking powder, salt, and sugar. Pulse to combine.
- Add in the butter and pulse until the butter becomes distributed in the flour and the mixture looks like coarse granules. Put the food processor on and add in the skim milk. Continue to mix until the dough just comes together.
- Turn the dough out onto a floured surface and form into a disc that is approximately 1-inch thick. NOTE – you can stop here and wrap the dough up and place in the fridge overnight.
- Cut the disc into 8 wedges and place them on the parchment-lined cookie sheet. Dust the tops of the scones with some additional sugar. Bake the scones for approximately 11 minutes, or until the bottoms are golden-brown and the tops are just slightly starting to brown.
- Remove the scones to a cooling rack and cover with a tea towel until they are cool.
- Serve with your favorite jam or jelly, butter, or drizzle of honey.