Maudie's Toasty Scones

— Chef's Note —

"Whoohoo, is that toastin' scones I smell?" - Asio

These spiced scones are divine with fresh strawberries and meadowcream. This recipe is inspired by the afternoon tea scones with strawberry jam and cream featured in The Redwall Cookbook.

— Featured In —

♦︎ Eulalia! (Redwall) ♦︎

How to Make Maudie's Toasty Scones

— Ingredients —

3 1/2 cups flour
baking powder
4 tsp baking powder
2 tsp cinnamon
1 tsp ginger
1 tsp nutmeg
1 tsp salt
5 tbsp butter
4 tbsp sugar
1 1/3 cups milk
<a href="">meadowcream</a>

— Instructions —

  1. Preheat the oven to 450 degrees F (232 degrees C), and place a baking sheet inside.
  2. Whisk flour, baking powder, spices, and salt.
  3. Rub in 4 tablespoons of the butter with your fingers until the mixture resembles coarse crumbs.
  4. Add sugar, then milk.
  5. Knead until a smooth, pliable dough forms. (If too sticky, add a little flour).
  6. Shape dough into two round disks, each about 7-inches in diameter.
  7. Place rounds on a floured surface and cut into eight wedges each.
  8. Using oven mitts, remove the baking sheet from the oven, and transfer the scones.
  9. Bake on top rack until golden brown (about 12 minutes).
  10. Remove from oven and brush the top of each scone with remaining butter (1 tablespoon, melted).
  11. Allow to cool on wire rack. Enjoy fresh with strawberries and meadowcream.