Scones are the simplest and most common of the traditional tea breads. I like to think the Proverbs 31 woman might eat this "bread of industriousness." There's no fiddling with yeast or letting the dough rise, but a scone fresh-from-the-oven with some jam and cream (try it with the cream; it really does add something special) is sooo worth the minimal effort it takes. Just taking time to make the scones and sit with a cuppa something and your Bible can be a great reminder that 'the bread of industriousness' is much sweeter and more rewarding than the alternative!
2 cups all-purpose flour
1 tablespoon baking powder
1 1/2 tablespoon sugar
1/4 cup (1/2 stick) butter, chilled
2/3 cup milk
Preheat oven to 425 degrees. Butter a baking sheet.
Sift together flour, baking powder, and sugar. With hands, rub butter into dry ingredients until it resembles coarse bread crumbs.
Add milk, mixing after first 1/3 cup, adding remaining milk a little at a time, if needed. Blend together just until ingredients form a ball. Dough should be stiff and not sticky.
Turn dough onto a floured board and gently knead into a round, about 1 inch thick. Slice dough into equal wedges, or cut into rounds using a 3 inch biscuit cutter or glass. Place about 1 inch apart on buttered sheet.
Bake 10 to 12 minutes or until golden brown. Serve hot from the oven with jam and whipped cream (since it's hard to find actual 'clotted' cream in the US).
Variations: Before adding milk, mix in 1/3 cup of your favorite: dried cranberries or cherries, raisins or currants, chocolate chips or pecans.
Tips: Don't overmix or knead the dough too long. If you want to prepare them ahead, mix dry ingredients and set aside, adding milk just before baking; or mix together, cut into shapes, then freeze the dough until you're ready to bake.