Scone
A simple, rustic scone with a golden crust and tender crumb, studded with chopped chestnuts for a nutty twist. Perfect for breakfast or an afternoon snack.
- Total time
- 25 min
- Servings
- 8
- Calories
- 250
- Protein
- 5g
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup cold butter
- ¾ cup milk
- ½ cup cooked chestnuts
Instructions
- 1
Preheat oven to 425°F (220°C). In a large bowl, whisk together 2 cups flour, 1 tbsp baking powder, and 1/2 tsp salt.
- 2
Cut 1/2 cup cold butter into small cubes and rub into the flour mixture with your fingertips until it looks like coarse crumbs, about 2 minutes.
- 3
Stir in 1/2 cup chopped chestnuts, then add 3/4 cup milk and mix with a fork just until a shaggy dough forms. Do not overmix.
- 4
Turn dough onto a floured surface, pat into a 1-inch thick round, and cut into 8 wedges. Place on a baking sheet.
- 5
Bake until golden brown on top, 12-15 minutes. Cool on a wire rack for 5 minutes before serving.
Tools you’ll need
- baking sheet
- large bowl
- pastry cutter or fork
- rolling pin (optional)
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