July 2, 2008
One of my favorite things about scones is their shape. There’s just something about that wedge that makes a scone something more than a slightly sweet biscuit. A lot of the scones recipes that I’ve found online call for making drop scones, but it’s really easy to take a few extra minutes to cut the scones into wedges.
1. First, pat the dough into a round that is approximately 3/4″ thick.
2. Then, cut the dough into 6 – 8 wedges.
4. Brush milk or beaten egg whites over the tops of the scones and sprinkle with sugar before baking.
Ready to try this yourself? Here’s the recipe for my favorite gluten free scones.