This easy Sunday morning delight wafts savory aromas through the windows of many Kickapoo Valley kitchens. Slather with sweet Organic Valley Butter and serve with a fluffy omelette for a farm fresh breakfast!
Pre-heat oven to 400 degrees. Grease a large cookie sheet. In a large bowl, use a fork to mix the flour, sugar, baking powder, and salt. Cut (do not stir) butter into the mixture until it forms coarse crumbles.
In a cup, mix egg and milk together. Stir milk mixture into flour mixture, all at once, mixing just until ingredients are blended. Drop scone mixture by approximately 1/3 cup plops, about 1" apart on the greased cookie sheet to make 12 scones. Bake 12-15 minutes or until scones are golden brown. Serve them warm or wrap in foil to reheat later. Spread with creamy Organic Valley butter.
Slice open warm scones, watch the steam rise. Scramble up some Organic Valley Eggs, sprinkle with shredded cheddar and make a "Farm Friends Crack of Dawn Sandwich!"
Kids in the Kitchen: very fun and easy recipe for children to co-create!
Tip#1: Children can grease the cookie sheet with clean bare hands!
Tip#2: Kids love to cut the butter into the flour mixture!
Tip#3: Let children practice cracking an egg in a cup (and have fun picking out the shells), and mixing the milk into the egg!