This variation on an old Scottish scone recipe uses milk fat instead of butter.  The result is lower in fat and serves as an excellent platform for jam, curd, yogurt, butter, or even yogurt.  This recipe makes 8 large or 16 small scones.  

2 2/3 cups all-purpose white or whole wheat pastry flour (if using whole wheat pastry flour, use about 1/8 cup less)

1/3 cup sugar

2 teaspoons baking powder

¾ cup chilled whole milk

1 large beaten egg

3 Tablespoons canola oil

1. Preheat oven to 425°F.

2. Whisk flour sugar, and baking powder in large bowl to blend.

3. Whisk milk, egg, and oil in small bowl to blend.

4. Add wet ingredients to dry ingredients and mix well.

5. Turn dough onto lightly floured surface and knead gently for a few turns. Do not over-knead the dough or the scones will be tough!

6. Pat dough into two 1-inch thick rounds or four ½-inch thick rounds.

7. Cut each round into 4 wedges using a pastry scraper (pictured above) or long knife.

8. Place scones on a large baking sheet lined with parchment paper or a nonstick silicone baking mat.

9. Bake for about 10 (for small scones) to 15 minutes (for large scones), or until a toothpick inserted into the center of one scone comes out clean.

10. Enjoy warm with desired condiments. Some of my favorites are clotted cream, yogurt, lemon curd, and raspberry jam.

Scones may also be eaten at room temperature. or stored and reheated briefly in a microwave. Do not overheat. They will keep, covered, at room temperature for two days, or may be frozen for up to two weeks.

Why stick to plain scones? Give these other popular flavors a try!

Add 1 tsp. vanilla for vanilla scones.

Add 1 T lemon zest for lemon scones.

Add ½ cup frozen or dried blueberries for blueberry scones.

Add 1/4 - 1/2 cup of instant oats for oat scones. Adjust milk and oil upward slightly until dough is desired consistency.

--Earthly Happenings, World News and Information for Your Sustainable and Healthy Lifestyle.