Crabtree & Evelyn's Traditional Scones
Printer version of this recipe

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup sweet butter
1/4 cup vegetable shortening
1/3 cup milk

Preheat oven and baking sheet to 450°F.
Sift flour twice with other dry ingredients.
Cut in shortening and butter, then mix with pastry blender to blend completely.
Make a well in the center and gently stir in milk.
Mix lightly with a fork until a soft dough is formed.
Turn out onto a floured board and knead very lightly to a loose, smooth dough.
Roll out or hand pat to 3/4-inch thickness.
Use a 2-inch cutter or cut into triangles with a sharp knife.
Lift with a spatula onto hot baking sheet, 1 inch apart.
Brush tops with lightly beaten egg or milk.
Bake high in the oven for 10 minutes, or until well risen and golden brown.
Cool on wire rack. Makes about 1 dozen.

Serve with Crabtree & Evelyn Preserves or Potted Salmon.