Fluffy scones

Votes: 14

Time: 30 min.
Complexity: easily
Quantity: 12 scones

With a supercharged combination of shortening and butter, Ree Drummond's cookies are crisp and rich with the creamy flavor we love about shortbread.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3 cups of wheat flour, plus a little more for working with the dough
1/3 cup dry milk
1 tbsp. sugar
5 tsp baking powder
2 tsp cream of tartar
2 teaspoons of salt
110 g cold butter, cut into pieces
1/2 cup margarine
1.5 tbsp. sour milk
1/4 cup melted butter

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: shortcrust pastry, flour, sour milk, dry milk, cream of tartar, lard

Cooking the dish according to the recipe:

Preheat oven to 230°C.

In a medium bowl, combine the flour, dry milk, sugar, baking powder, cream of tartar, and salt. Using a pastry cutter, cut the butter and margarine into the dry mixture until well combined. Stir in the soured milk until a dough forms.
Place the dough on a lightly floured surface and use your hands to form it into a circle 2.5-4 cm thick.

Using a cookie cutter or a glass, cut out circles from the dough. Place the cookies in cast iron skillets, then brush the surface with melted butter.

Bake until golden brown, 10 to 12 minutes.

Categories:

recipe / Breakfast / Bakery / Savory pies and buns / / English cuisine / Ree Drummond / At Ree Drummond's ranch

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