Simple Scones with Kefir
Visit England or Ireland and you’ll bring back many memories, not the least of which will be the way in which they make scones. You’ll eat them at the B & B. You’ll eat them at the coffee shop. You’ll eat them at the pub with clotted cream and jam.
They’re unforgettable and nothing like the American scones sold at so many large-scale coffee shops. Scones are simply a slightly sweetened biscuit. But it is that simplicity that makes them a daily staple and one that you will not soon forget when you return home.
Try this simple recipe using cultured kefir for an extra-tender crumb to your very British scones.
Preheat oven to 425°F.
In a medium bowl whisk together flour, baking powder, and salt. Cut butter into chunks and cut into flour using fingers or a pastry cutter until the size of small peas.
Add sugar and slowly mix in kefir until a dough forms. You want it to just hold together and not be too sticky. Knead briefly to bring the dough together and turn out onto a floured surface.
Roll out into a 1.5-inch thick round or rectangle. Use a 2-inch biscuit cutter to cut out the scones and transfer to a baking sheet. Knead together scraps and cut into more scones until all of the dough is used up.
Bake in preheated oven for 10 to 15 minutes. Transfer to a cooling rack and serve warm with butter, clotted or whipped cream, and jam.
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