|2 cups ||500 mL ||whole wheat flour|
|2 cups ||500 mL ||white flour|
|1/4 cup ||50 mL ||sugar|
|1 tsp ||5 mL ||baking soda|
|3 tsp ||15 mL ||baking powder|
|1/4 tsp ||1 mL ||salt|
|1/2 cup ||125 mL ||butter|
|1 cup ||250 mL ||milk|
|3 tsp ||15 mL ||lemon juice|
|1 ||1 ||egg|
- Mix the lemon juice into the milk. Allow it to sit for a few minutes (or more). While you are waiting, go on to the next steps.
- Mix the dry ingrediants except butter.
- Cut the butter into small pieces. The smaller the pieces you cut it into, the easier the next step will be.
- Cut the butter into the dry ingredients using a pastry blender. Keep doing this until the butter is the size of small peas.
- Mix the egg into the other wet ingredients.
- Mix the dry and wet ingredients together into a ball.
- Pour some white flour onto the counter and spread it into a rough circle. Dump the dough onto the flour and put a bit more flour on top.
- Pat the dough out until it is about 1/2 inch (1 1/4 cm) thick.
- Using a 3-inch cookie cutter, cut the dough into circles an place them on a greased cookie sheet.
- Gather up the scraps from around the scones and put them to the side. They can be rolled out to make more scones.
- Repeat steps 8 - 10 until there is no more dough.
- Bake at 350°F (175°C) for 20 minutes. They will not spread, but they will get taller and may fall over a bit.
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