Mint scones based on recipe at The English Kitchen:
- 3.5 cup flour
- 1/2 cup sugar
- 2 tsp baking powder
- 1 Tbs finely chopped mint leaves
- 1/4 tsb salt
- 6 Tbs unsalted butter
- 8 oz cream ( I needed to add about 1/4 c more)
Mix flour, baking powder, salt and the sugar. Using pastry blender chop in butter until the mixture resembles bread crumbs. Stir in the mint leaves. Add the cream mixing it in until the mixture forms a soft dough. Turn the dough out onto a lightly floured surface. Roll the dough out until it is about 1/2 inch thick. Cut into triangles or other shape. Place onto the prepared baking sheets, leaving a good two inches between each.
Gently make an indentation into the center of each scone using the back of a teaspoon or one of your fingers. Spoon a heaped half teaspoon of jam into the middle of each indentation. Place into the heated oven and bake for 20 to 25 minutes, or until the edges are golden brown.