Scones got their start as a Scottish quick bread. Originally made with oats and griddle-baked, today’s version is more often made with flour and baked in the oven. As for the origin of the word “Skone”, some say it comes from the Dutch word ‘schoonbrot’, which means beautiful bread, while others argue it comes from Stone of Destiny, where the Kings of Scotland were crowned.
Ham, asparagus, and potato omelette. Photo courtesy of SOS Norway.
- 3 1/2 cups unbleached all-purpose flour
- 1/4 cup sugar
- 2 1/4 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup cold unsalted butter, cut into pieces
- 1 cup half-and-half
- 2 large eggs
- 1 teaspoon water 1 tablespoon sugar
Combine first 4 ingredients in a large bowl; cut in butter with a pastry blender until crumbly.
Whisk together half-and-half and 1 egg in a bowl; add to dry ingredients, stirring with a fork just until dry ingredients are moistened. Turn dough out onto a lightly floured surface, and knead 3 or 4 times.
Divide dough in half; shape each into a ball. Pat each into a 5 1/2" circle on a lightly greased baking sheet. Cut each circle into 6 wedges, using a sharp knife.
Whisk together remaining egg with 1 teaspoon water in a small bowl; brush egg wash over dough. Sprinkle 1 tablespoon sugar evenly over dough.
Bake at 425° for 19 to 21 minutes or until golden. Serve warm.
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