| 1. |
Preheat the oven to 450°F. |
| 2. |
In a bowl, stir together the milk and the vinegar; set aside. |
| 3. |
In a second bowl, blend the butter into the flour with a fork until the mixture is crumby.
Gently stir in the milk with a wooden spoon until the dough is sticky to the touch. |
| 4. |
Place the dough on a floured work surface and work in sufficient flour so that it is no longer
sticky. Roll out to 1" in thickness and cut out 2" diameter rounds. Place these on a hot, buttered
cookie sheet. Brush the tops lightly with butter and bake for 10 minutes |
| 5. |
Remove the scones from oven and dip them into the hot maple syrup. Serve hot with ice cream. |
| |
