Scones

Karen put the idea in my head earlier today. These are made the same way as biscuits or a pie crust by rubbing cold butter into flour until the texture changes to floury fat or fatty flour, cannot decide really which it is, at any rate the ratio of fat to flour is controlled,

Baking powder is baking soda with its own powdered acid and corn starch to keep them separated. Here, today, both baking powder and baking soda are used for double rising action. A citric acid is included to activate the additional baking soda. Salt. Refined wheat flour is awful without salt.

I happened to have an apple sitting there. Cinnamon, allspice, and nutmeg go with apple. Half of a lime was within easy reach so that is the acid for the baking soda. My microwave has convection capability, so I set it at its highest which is 400℉ for 22 minutes.

I'm guessing here:

1 + ½ C flour mixed AP and Whole wheat
4 oz butter cut in
1 + ½ teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt

Mixy mix mix

⅓ teaspoon almond extract
1 teaspoon vanilla extract
½ cup milk

Mix. Press into dough ball careful to stop working the dough and stop adding milk as soon flour is moistened, squeeze into cohesive ball,

Flatten out into a square. Cut diagonally. Separate wedges, these were baked disunited.  Bake.