Scones are often seen as something to be eaten with your pinkie raised in the afternoon with tea. But I really like to have them for breakfast. I enjoy them more in the morning because I'm actually hungry and not in between meals.
But so many of my friends consider baking or scones for that matter something they cannot do or something outside of their reach. But if I were queen of the order of beginning bakers I would say this:
"If you are going to try to start baking find recipes that are simple."
So many times you find these difficult recipes with a million ingredients and long instructions. This is a recipe (pun intended) for a rough first go at baking.
If I had my say, all my beginning baker friends would use self-rising flour. I consider it the training wheels of baking. It knocks out 3 or 4 ingredients off a recipe and steamlines it for those who are new to baking.
But I'm not Queen so just take my advice. You can even try this recipe.
2 c. self rising flour
2 tsp. sugar
8 tbsp. (1 stick) butter
3/4 c. buttermilk (add 1 egg)
Combine ingredients. Knead briefly on a lightly floured board. Press into a circle and cut into wedges or roll out to 1/2" thick and cut into 1 1/2" rounds.
Bake at 400 degrees for 10 to 12 minutes until light brown.
Serve warm with butter, jam or both.