Tea for Today Scones

Makes 10 scones
Lightly adapted from Nigella Lawson

3 1/3 cups organic all-purpose flour, such as Bob’s Red Mill
1 teaspoon iodized sea salt
2 teaspoons baking soda
4 1/2 teaspoons cream of tartar
3 tablespoons goat butter, cold and diced into small cubes
3 tablespoons natural vegetable shortening, cold, cut into cubes
1 1/2 cups milk
1 large egg, beaten for egg wash

Preheat oven to 450 degrees and line a half sheet baking pan with parchment paper.

Sift the flour, salt, baking soda, and cream of tarter into a large bowl. Add the cold cubed butter and shortening to the bowl and rub the fats into the flour using your fingers, until the mixture feel like wet sand. You can use a food processor to cut the fats into the flour, but I think working it in by hand keeps the scones tender.

Add the milk all at once, and mix gently to make a soft dough. Turn the dough onto a floured surface and roll to a thickness of 1 3/4 inches. Use a 2 1/2 biscuit cutter dipped in flour to cut biscuits, placing them on baking sheet very close together. Brush the tops with egg wash. Bake in the oven for 10-12 minutes until risen and golden brown.

Scones are best warm from the oven, served with clotted cream and jam.

COOK'S NOTES: You can use gluten free flour, coconut milk and vegan egg if preferred.