Scones- Tim O'Reilly

Preheat oven to 425F

In a boul, measure out:

2 1/2 to 3 cups (350-400g) flour
1/2 cup butter, chilled

Use a pastry blender or two knives to cut the butter into the flour until it looks like small pebbles or peas.

Add and whisk to combine:

3 T sugar
4 t baking powder
1/2 t salt

(At this point you can freeze the dough for later use.)



In the center of the dough make a well and add:

1/2 c currents or raisins
1/2 to 1 cup (130-260g) milk

(to make 7 or 8 scones to serve two people I use one cup of the frozen mixture and 1/4 cup plus 1 T milk)

Stir with a Knife until you get just shy of a gooey consistancy

Line a baking sheet with parchment paper.

Shape the dough into 1 - 1 1/4 inch balls and bake 10-13 minutes until tops are brown.