Scones Save the Day

Scones often save MY day, anyway. Especially British scones, because they require no fancy-pants ingredients. They aren't packed with chocolate chips or extra grease; they're light and simple. You can have them in and out of the oven in half an hour or less. And they are classy without being snooty. . .something I aim for myself, with occasional success. :)

Anyway, these also have no egg, which is perfect for a) cheapskate college students, and b) those allergic to eggs. I end up making these a lot at school, though I usually serve scrambled eggs on the side, which sort of defeats the second purpose. If you ever have to make an eggless breakfast, though, keep these in mind! They're very good with butter, jam, and cheese.
If you don't want to use the wheat germ, just replace it with flour. But we like it. :) If you do not have cream of tartar on hand, as most people don't, you can substitute two teaspoons of baking powder for the entire cream of tartar- baking soda combination.

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BRITISH SCONES

1 3/4 c. unbleached white flour
1/4 c. wheat germ
1 t. cream of tartar
1/2 t. baking soda
1 pinch salt
1/4 c. cold butter
3 T. sugar
1/2 c. milk

1. Preheat oven to 425 and grease baking stone or cookie sheet.
2. Stir together first five ingredients.
3. Cut in butter till crumbly.
4. Stir in sugar and enough milk to make a soft dough. I usually have to add a couple tablespoons of milk for it all to come together.
5. Turn onto floured surface and knead lightly.
6. Roll out to 1/2 inch thickness (or thicker if you prefer); cut into rounds and place on prepared baking stone.
7Bake for 10 minutes, until golden. Cool slightly on wire rack before serving.
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