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!
Heat oven to 400 degrees F. In a large bowl, combine flour, sugar, baking powder and salt. Use a pastry blender or a knife and a fork to cut butter into flour mixture until it forms coarse crumbles.
Beat egg and milk together; pour into flour mixture. Mix all at once just until dry ingredients are moistened.
Drop batter by scant 1/4 cupsful onto an ungreased cookie sheet, one inch apart. Bake 12 to 14 minutes or until golden brown. Serve warm with additional butter.
Store leftover cooled scones in foil at room temperature. Before serving, warm in a 350 degree F. oven for 5 minutes.
Slice open warm scones, watch the steam rise. Scramble up some Organic Valley Eggs, sprinkle with Organic Valley Cheddar Cheese 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!