CoronaScones

Just took a batch from the oven

From the Peninsula's Pantry Warrior is an easy recipe that comes together quickly from ingredients you probably already have in your pantry

CoronaScones

INGREDIENTS

2 ½ cups all-purpose flour

1 T baking powder

½ t salt

8 T cold unsalted butter, cut up

¼ cup granulated sugar (1/3 for slightly sweeter scones)

2/3 cup milk

DIRECTIONS

Heat oven to 425°F (220 Celsius)

Put flour, baking powder and salt into a large bowl and mix well. Add butter and cut in with a pastry blender or rub in with your fingers, until the mixture looks like fine crumbs

Add sugar; toss to mix

Add milk and stir with a wooden spoon until dough forms - the dough will be crumbly

Place dough on floured counter and knead gently until the dough comes together in a ball

Pat or roll into a circle about 1 ½ inches thick - cut each circle into 6 or 8 wedges

Place wedges on a parchment paper-covered cookie sheet - slightly apart for crisp sides, touching if you prefer soft scones

Bake about 12 minutes - give or take- or until medium brown on top

Chopped walnuts and/or dried fruit is optional - I added a cup of walnuts - go big or go home