*** These scones are American style, so please don't get mad at me, my lovely British friends. ***
What's the difference between American and British scones? Wow, I'm so glad you asked!
American scones generally have a lot more going on (chocolate chips, flavors, etc...) and are happily served with a glaze or a little bit of butter, whereas British scones are more plain (but still super tasty) and are often served with cream and jam.
Both, however, are equally delicious!
Makes 6 scones
2 cups (345g) all-purpose flour
2 tsp (5g) baking powder
2 Tbsp (25g) sugar
½ cup (120ml) milk (I use soy milk)
¼ cup (70g) shortening, cut into small pieces (I use plant-based butter, but you can use any vegetable shortening)
¼ cup (80g) orange marmalade
pinch of salt (omit this if you use heavily salted butter/shortening)
extra tablespoon of milk and marmalade
1. Preheat oven to 350ºF (160ºC fan forced) and line a baking sheet with parchment paper.
2. Add all ingredients to a large bowl and mix with a fork until mixture becomes shaggy. Begin to mix with your hands until mixture forms a lumpy dough. Don't over-mix!
3. Press the dough together to form a disk and set on a cutting board.
4. Cut dough into 6 wedges and place on parchment paper.
5. Brush scones lightly with milk, then with marmalade.
6. Bake for 20 minutes, then check every 5 minutes until scones are a light golden brown.