Scones

This recipe is from a cooking class the kids took during the summer in Santa Rosa in 1998. Jules Michael was the teacher.

Preheat oven to 425, and ‘Pam’ a cooking sheet.

2 c. flour
2 t. baking powder
½ t. salt
1/3 c. honey or ½ c. sugar
1 egg
½ c. butter – cold cut into ¼ inch cubes.
1 c. milk

Mix dry ingredients. Stir in the butter and smash the chunks with a fork. Stir in the liquids and mix gently, just until barely mixed together.

Flour a cutting board and put the dough on it. Pat into two circles and cut into wedges (or use a biscuit cutter).

Bake 15 – 18 minutes.

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Ham and cheese: Use only half the sugar. Saute one chopped onion until translucent. Stir in chopped ham. Stir into batter, along with 1/2 c. grated cheddar cheese.