English Scones
If I ought to elect a favorite for breakfasts and afternoon snacks I would certainly choose fresh backed English scones. They are fluffy and buttery - a blend between the best bread you can imagine and the most wonderful cookie ever made - which makes them irresistible to most mortals (at least to those that live to eat rather than eat to live). If you are wondering why are they so irresistible it is because you never ate a real English scone. So, it is time to do it! I tell you how. You are going to need: flour, baking powder, granulated sugar, cold butter, milk, and eggs. Some recipes call for raisins but for me they are completely optional (if not dispensable). For about 12 scones: Preheat the oven to 425ºF. In bowl, put 2 cups of flour (I usually use half bread flour, half all purpose. But it works perfectly with all purpose only), 1/2 cup of granulated sugar, 2 tablespoons of baking powder, and 1/4 cup of cold butter cut into little pieces. Mix everything very well until ...