Weekend Cooking..When in Doubt, Make Scones!

What  did Robert Burns say...""The best laid schemes o' mice an' men / Go oft awry."
When I was considering my Weekend Cooking post for this weekend I had a couple of grand ideas in mind. One involved kikis..the fruit, not the people...the other used dried shitake mushrooms.
But don't get your hopes up, because I didn't make either one.
I had set yesterday aside to do some food shopping and some cooking, but I seemed to have gotten some sort of stomach upsetness..or a touch of food poisoning...so no cooking was on the menu.

So what to post?
Well, as I was making my tea this morning, I though a nice warm scone would be just the thing, easy on the tummy, so I decide to make a batch and share my basic scone recipe with you.

Ok, it is actually my mother's recipe. Easy, quick, light and tender.
My mother used to say that the quicker you made them and the less you handled them, the better they would be. The old saying goes "you should be able to see your neighbor heading across the field, coming to visit, and you should be able to have a plate of scones, warm from the oven, on the table, before they get to your door.

I always though it would depend on the size of the field.

In the spirit of experimentation, I though I would make them in my new food processor...just because.
How did that turn out? Well, it was very easy. Add all the dry ingredients and pulse. Add the cut up, very cold butter and pulse. Add the liquids and run a few seconds until it comes together. Dump out, pat into shape, cut, bake.
Of course, figure up the clean up time and realized, yes, a bowl and pastry cutter might have been just as good.
So here it is. Not fancy. No additions. Just basic yumminess.

Scones

1 3/4 cups flour
1 1/2 tsp. double acting baking powder
1/2 tsp. salt
1 1/2 Tbs. sugar + 2 Tbs. sugar
6 Tbs. butter
2 eggs
1/3 cup milk

Preheat oven to 425º. Grease cookie sheet. With a fork, mix flour, baking powder, sugar and salt. Cut butter unto the flour mixture with a pastry cutter or two knives scissor fashion until mixture resembles coarse crumbs.
In a cup beat eggs, reserving 1 Tbs.
Stir milk into the remaining beaten eggs, and stir into flour mixture just until well mixed.
Turn dough onto well floured surface rolling lightly into a 9” x 6” rectangle, ½ “ thick. Cut into 3” squares, then each square into 2 triangles. Place triangles 1” apart on cookie sheet, brushing with the retained egg and sprinkle with 2 Tbs. sugar.
Bake 10-15 minutes, until golden

15- 20  minutes from start to finish.
Someone drops in? Make scones!
Need a snack? Make scones!
Want to treat yourself? Make scones!
When in doubt...make scones!

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This is my contribution this to this week's Weekend Cooking.
"Weekend Cooking is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, fabulous quotations, photographs. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend."
Be sure to check out the other entries this week. As always, hosted by Beth Fish Reads.

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