|make your stomach happy||.||
I never used to love scones. This was because the only ones I'd had were the sort that had been sitting in the bakery case all day, getting progressively drier by the second, just waiting for me to come along and pick one up because for some reason, I liked the idea of scones even if the actual taste didn't do a whole lot for me. I liked the Englishness of it; the scone seemed like the perfect accompaniment to a cup of Earl Grey, in my mind at least, and so I'd occasionally buy one, conveniently going amnesiac about the fact that I really didn't particularly like them.
But at a friend's house one day, I had my first homemade scone. It was moist, it was tender, it was flavored with lovely little apricot bits, it was hot from the oven. It was so surprisingly not-dry that I didn't even need any liquid to help me choke it down. Who knew that a scone could actually taste good?
Since then, I've made my own scrumptious scones using a recipe that I adapted from one of my favorite baking books, Baking with Julia. This version is super easy, and can be made from ingredients that your average quasi-adult generally already has lying around the pantry (so, none of the traditional buttermilk, although you can sub that for the soured milk if you like). These scones freeze beautifully, so I'll often have them on hand in the freezer for whenever the mood strikes. And now I'll never have to endure a store-bought cardboard-dry scone again.
1½ cups flour
optional: 2 Tbsp. or so of whatever diced or small dried fruit suits your fancy -- raisins, currants, dried apricots, dried cranberries, etc.
minutes prep, plus 10 minutes baking
Preheat the oven to 425F. Stir the vinegar/lemon juice into the milk and
let it sour (it'll curdle a bit -- this is what it's supposed to do).