Exposition Scones

Scones are the predecessor of the American biscuit and tend to be lighter. But be careful not to over-process them or you will have a very heavy scone. Scones are found throughout Ireland and the UK and most often have raisins or currents in them. These scones are baked in a large round that has been quartered but not separated.

2½

cups

sifted flour

10

ounces

285

grams

2½

Tbs

sugar (caster)

1

ounce

28

grams

1

Tbs

baking powder

15

ml

½

tsp

salt

2.5

ml

3

Tbs

butter

1½

ounces

45

grams

½

cup

dried cranberries

125

ml

¾

cup

milk

6

fl ounces

180

ml

Place flour, sugar, baking powder and salt in food processor. Blend until mixed.
Ad cranberries and process until coarsely chopped (they will get a little more chopped in the next step).
Add the butter in 3 chunks. Process until thoroughly incorporated (but still crumbly).
Gently mix in milk until it begins to clump together.
Form into a large round mound on ungreased cookie sheet.
Cut into quarters but do not separate.
Sprinkle lightly with granulated sugar, if desired.
Bake 12-15 minutes at 450°F [220°C].

Alternately, gently roll about 1” [2.5 cm] thick and cut into rounds then place on baking sheet.

To make a mix:

Mix everything except the milk. Keep in refrigerator.
When ready to use, mix 1 cup [250 ml] of mix with ¼ cup [63 ml] milk.
Mix and shape as above or into 4 individual scones. Bake as above.

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