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Instructions |
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Combine all dry ingredients. Toss in butter and grate. Massage mixture
until it resembles coarse breadcrumbs. Add shortening and massage again
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Create a well in the centre and add in wet
ingredients, kneading until combined
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Roll out and use a 2 inch cookie cutter to stamp
out individual scones. Dip the cutter in flour to prevent sticking. You
can reroll the dough several times
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Freeze before baking or refrigerate over night. Brush with milk and
sprinkle with sugar. Bake for 20 min at 300F for a hot oven and 325F
for a weaker one
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Originally Submitted
7/22/2015
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