Theme: Midnight Snacks
This time of year fairs are happening everywhere. I grew up in Salem Oregon and we would go to the Oregon State Fair every year. Mostly for the food and to look at the animals. We had specific things that we liked to get every year. You had to have a corn on the cob, fries were a must and the hot buttered scones with jam wasn’t even a question.
I spent this past week with my parents in their new house and new town. My parents retired this year and decided to move out to La Pine Oregon and buy some property. While I went through family photo albums and thought about how I would never see my childhood home again it made me a little nostalgic. I thought why not make a snack that my mom and I love. And even though scones are usually considered a breakfast food we never ate the ones from the fair in the morning, it was always in the evening. Like a dessert.
1 stick of butter, cold
3 cups flour
2 teaspoons baking powder
1 teaspoon cornstarch
2 tablespoons sugar
½ teaspoon salt
¾ cup of milk
1 teaspoon vanilla
1. Preheat oven to 400 degrees.
2. In a bowl, sift together the flour, baking powder, corn starch, sugar, and salt.
3. Grate the stick of butter into the dry mixture.
4. Work the butter into the dry mixture with your fingers.
5. Add the vanilla and milk and mix until incorporated. * Make sure not to over mix your dough or else it will result in a denser scone.
6. Empty the dough on a floured surface and divide it in half.
7. Roll each half into an inch thick round and cut into quarters.
8. Place the scones on a parchment paper lined baking sheet. Bake for 15 minutes or until golden brown.
9. While still warm, split scones apart and fill with butter and jam.