Along with biscuits, scones are a favorite at my summer camp. Scones appear on the menu each week or so during family camps. In the beginning, I'd scoop the scones onto a sheet pan.
Today, I roll the scone dough on the bench in the same manner as biscuits. The only time that I cut the scone dough into wedges is at home. I generally use a 2½" biscuit cutter to cut the scones.
SCONES
This recipe calls for less than one whole eggs. A whole large eggs weighs 1¾ ounces. Since this recipe requires 1⅛ ounces of egg, I used about two-thirds of the whisked egg in the wet ingredients. The remainder was used as the egg wash.
If desired, you could use a medium egg if you have one, or add a whole large egg. To compensate for the additional moisture, begin with 5 tablespoons of milk. Add additional milk, 1 tablespoon at a time, until the right consistence is achieved.
8 ounces all-purpose flour (1¾ cups plus 2 tablespoons)
1 ounce sugar (2¼ tablespoons)
½ ounce baking powder (3½ teaspoons)
¼ teaspoon salt
3¼ ounces butter (6½ tablespoons)
1 large egg, whisked, divided use
7 tablespoons milk
Mix dry ingredients until blended. Add butter to flour mixture. Using fingertips, rub chilled butter into dry ingredients until mixture resembles coarse meal.
Add ⅔ of the egg and the milk. Stir until wet ingredients are incorporated. Do not over mix. Dough should be as soft as can be handled. Place dough on lightly floured board or table. Knead 15-20 times, turning 90 degrees each stroke. Round up and flatted to ½-inch thick. Cut into 8 wedges.
Place on greased or lined sheet pan. (I like to bake them in a skillet.) Egg wash tops with remaining egg. Bake in a 400° oven for 15-20 minutes.
NOTE: I used the King Arthur Flour "Ingredient Weight Chart" to convert ingredient weights to volume measurements.
