2 pounds cake flour
1 1/2 teaspoons salt
2 Tablespoons baking powder
3 Tablespoons powdered sugar
or 1 1/2 teaspoons Sweet ‘n Low? sweetener
12 ounces butter — at room temperature
4 each eggs
1 pint milk
1. Put the measured dry ingredients with less than half the flour in the mixing bowl, with the butter. With the beater attachment, blend until the mixture appears uniform, on low speed. (Perhaps five minutes) 2. Add the remaining flour and blend 3. While the mixer continues to run at low speed, add the milk and eggs. When all the flour is moistened, turn up the speed to medium for two minutes. It makes a very sticky dough or an unpourable batter. Add currants or other dried fruits and nuts at this point, if you choose. 4. Scoop onto a parchment-lined sheet pan and rest for half an hour or freeze. Bake frozen scones at 325 F for half an hour or chilled ones at 350 F for 20-25 minutes. Or gently roll on a heavily floured board to 3/4″ thickness and cut out 2 1/2″ rounds. Place them on parchment lined pans and egg or milk wash the tops. These are tea biscuits and good for old-fashioned strawberry short cake. Sometimes, scones are shaped as wedges of a circle. On these occasions, a 1 1/2 pound ball of the dough is flattened and cut in sixths.