Quill & Parchment: Red Hot Scones

Red Hot Scones
from the kitchen of Sharmagne Leland-St. John

2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
8 tablespoons cold unsalted butter (1 stick), cut up
1/4 cup granulated sugar
2/3 cup milk
1/2 cup candy red hots

Heat the oven to 425º F.

In a large bowl mix together the flour, baking powder, and salt.

Add the butter and rub it in with your fingers until the mixture looks like
fine granules. Add the sugar, gently rubbing it in.

Add the milk and stir with a fork until a soft dough forms. Add the red hots.

Form the dough into a ball, turn out onto a lightly floured pastry board, and
knead 10 to 12 times. Replace any red hots that fall out.

Cut the ball in half, form each half into another ball then pat or roll out
into two 6 inch circles. Cut each circle into 6 or 8 wedges. Maker a slight
indentation in the top of each wedge and round the corners to resemble a heart.
Place the "hearts" onto an un-greased cookie sheet. For crisp sides place
them apart. For softer sides have them touching.

Serve with a steaming pot of Earl Grey tea and a bowl of clotted cream.

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