We celebrated Nick's birthday this weekend with a visit to the Art Institute of Chicago, a party at home with some friends, and a superb dinner at the Publican. As the weekend rounded out, fresh baked scones seemed like the ideal accompaniment to our snowy Sunday afternoon.
2 C flour
2 Tbs sugar, plus more for sprinkling on top
1 Tbs baking powder
Grated zest of 1 orange
1/4 tsp salt
4 Tbs cold unsalted butter, cut into pieces
2 large eggs
1/2 C cold milk or cream
2 Tbs raspberry jam
Preheat oven to 400F and line a baking sheet with a Silpat mat.
In a medium bowl combine the flour, two tablespoons of sugar, baking powder, orange zest, and salt. Rub in the butter with your hands (or cut in with a pastry cutter if you prefer) until it resembles a coarse meal.
In a second bowl whisk the eggs, milk and jam. Add to the dry ingredients and mix into a shaggy dough.
Knead gently a few times and separate into 3 balls. Form each into a 6-inch round (about 1-inch thick) and cut into 4 wedges. Evenly space the wedges on the prepared baking sheet and bake for 15-20 minutes or until a golden brown crust forms. Serve warm if possible.