Ingredients: |
Ingredients: For the dough:
2 3/4 cups all-purpose flour (I usually do half whole wheat flour and half all-purpose flour)
1/3 cup sugar
3/4 tsp salt
1 tbsp baking powder
1/2 cup unsalted butter, cold
1 cup to 2 cups chopped dried fruit, chocolate or other flavored chips, nuts, or a combination
2 large eggs
2 tsp vanilla extract or the flavoring of your choice
1/2 cup to 2/3 cup half and half or low fat milk
For the topping:
3 tbsp unsalted butter
2 tbsp white sugar or cinnamon sugar
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Directions: |
Directions:1. In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder.
2. Cut in the butter using a pastry cutter/blender just until the mixture is unevenly crumbly; it's OK for some larger chunks of butter to remain unincorporated.
3. Stir in the fruit, chips, and/or nuts.
4. In a separate mixing bowl, whisk together the eggs, vanilla or other flavor, and half and half or low fat milk.
5. Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together.
6. Line a cookie sheet with parchment; if you don't have parchment, just use it without greasing it. Sprinkle a bit of flour atop the parchment or pan.
7. Scrape the dough onto the floured parchment or pan, and divide it in half. Round each half into a 6" circle. The circles should be about 3/4" thick.
8. Place in the freezer for 15 min, uncovered, and then using a knife, slice each circle into 6 wedges. Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2" space between them, at their outer edges.
9. For best texture and highest rise, place the pan of scones in the freezer for an additional 15 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F.
10. Bake the scones for 20 to 25 minutes, or until they're golden brown. When you pull one away from the others, it should look baked all the way through; the edge shouldn't look wet or unbaked.
11. Remove the scones from the oven, and cool briefly on the pan. Brush each scone with butter, and sprinkle with granulated sugar or cinnamon sugar. Serve warm. When they're completely cool, store in an airtight container (with a paper towel folded in the bottom) at room temperature for up to several days. Makes 12 servings. |
Personal
Notes: |
Personal
Notes: I love scones! This is a great basic scone recipe and the perfect vehicle for your favorite add-ins. I like ginger peach scones (candied ginger and dried peaches), dark chocolate cherry scones (dark chocolate chips and dried cherries), lemon blueberry scones (dried blueberries and lemon zest), and white chocolate raspberry scones (white chocolate chips and frozen raspberries). If you use frozen berries, you will probably have to cook the scones a little bit longer. Check and add more time if necessary. These scones are from a recipe on the King Arthur Flour website. Another great recipe for scones comes from a food blog titled the Smitten Kitchen, try the Dreamy Cream Scones.
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