There is a Japanese bakery (I know, not the first thing I would have thought of) down the street from my house that makes the most wonderful moist and fluffy scones. I have tried in vain many times to make scones and what I usually end up with is a small starch like hockey puck. Yum.
I came across this recipe on Orangette and decided to give it a whirl. This was by far my best result with scones, but they were still a little dry, I think that is because I used skim milk instead of whole milk. I think that if I substitute whole milk or cream I will be a-okay.
They say that your metabolism slows down at 30; well, apparently not for my dear husband CB. That man is a garbage disposal. He is the type of person who in order to not lose weight simply from the efficiency of his basal metabolic rate needs to eat two breakfast a day, followed by lunch, a snack before dinner, then dinner, and then dinner must also be followed by dessert. Every night.
So these scones served the purpose of the easily transportable breakfast #2 everyday for CB. Scones equal easy to eat on trains and buses; cereal, not so easy. Yeah for scones.
½ c milk
2 cups all-purpose flour
2 tsp baking powder
½ tsp salt
½ stick (2 ounces) unsalted butter, cubed and chilled
3 Tbs sugar
1/4 cup dried cranberries
1/4 cup chopped pistachios
Preheat oven to 425 degrees Fahrenheit.
Beat together the milk and the egg and then set aside. In a large bowl, mix flour, baking soda, and salt. Rub the butter into the flour mixture, working until you have no lumps bigger than a pea. Add the sugar and whatever additions you choose, and stir or toss to mix. Pour the wet ingredients into the dries, reserving just a tad of the milk-egg mixture to use as a glaze. Bring dough together gently with a wooden spoon.
Turn dough out onto a clean counter and knead it no more than 12 times. Pat dough into a round approximately ½-inch thick, and cut into 8 or 12 wedges. Place on an ungreased baking sheet or a Silpat, if you have one. Using a pastry brush, glaze wedges.
Bake for 10-15 minutes, or until golden. Cool on a rack.