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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Started making these years ago; when oldest daughter was in high school, she'd request these whenever a friend stayed over for the weekend. Serve with Devonshire Cream for Scones, Devonshire Cream for Skinny Scones, Essence of Summer * Raspberry-Honey or your favorite jam with butter. TIME-SAVING TIP: Line up several zip-top, quart-size bags (I do 10 at a time [10 bags = 10 recipes]), then pour in the dry ingredients, then label and store in a cool, dark spot in the pantry. At meal-time, dump one bag into mixing bowl and proceed. This works for pancakes, cornbread and pizza, too! Easy for the kids to whip a batch together, too! Ingredients:
2 cups flour |
3 tablespoons sugar (or more) |
1 tablespoon baking powder |
1/2 teaspoon salt |
1/4 cup butter (room temp) |
1/2 cup milk |
2 eggs |
1/2 cup dried apricot, chopped (optional) |
1/2 cup mini chocolate chip (optional) |
1/2 cup chopped nuts (optional) |
1/2 cup grated cheese (optional) |
1/2 cup raisins (optional) |
1/3 cup dried currant (optional) |
1 cup craisins (optional) |
1 tablespoon orange peel, coarsely chopped (optional) |
1 tablespoon lemon zest (optional) |
1 tablespoon poppy seed (optional) |
1 teaspoon vanilla extract |
1 teaspoon almond extract |
1 teaspoon banana extract |
1 teaspoon orange extract |
1 teaspoon brandy |
2 teaspoons brown sugar (holiday or seasonal) or 2 teaspoons white sugar (holiday or seasonal) or 2 teaspoons sugar crystals (holiday or seasonal) or 2 teaspoons candy sprinkles (holiday or seasonal) |
Directions:
1. Preheat oven to 400; set aside a lightly greased baking stone or cookie sheet.
2. In a large bowl, combine dry ingredients; cut in butter to resemble coarse crumbs; select one or more Optional Add-In from the list above (equalling about 1 cup total); make well in the center.
3. In a measuring cup, mix milk and eggs, pour into well in flour mixture EXCEPT - reserve about 1 tablespoon of egg-milk; add flavoring of choice.
4. Stir flour-milk mixture with a fork, it will be slightly dry and rather stiff (add a bit extra milk if it appears too dry).
5. Dump dough onto a floured surface, incorporating any dry crumbs from the bottom of the bowl; knead several times but DO NOT OVERWORK the dough.
6. Divide into two balls; place one on either end of the baking stone or cookie sheet; pat into an 8-inch disk, about half-inch thick.
7. Using a pastry brush, spread the reserved egg-milk over the tops of both disks; sprinkle with Topping of Choice covering thoroughly.
8. With a pizza cutter or big knife, cut each cake into wedges (four large or six small), LEAVE IN PLACE.
9. Bake for 20-25 minutes (tops will be golden brown); separate wedges and check that dough is dry - if not, pop back in oven & give it 2-3 more minutes; then serve immediately.
10. SERVE WITH: Zesty Candied Bacon or Low Stress Baked Eggs.
11. LEFTOVER SCONES: as if - but okay IF you have leftovers, cut horizontally, spread with butter and toast lightly.
12. GREAT COMBINATIONS:.
13. chocolate chips with cranberries & brown sugar topping.
14. chocolate chips with orange zest & orange flavoring.
15. cranberries with walnuts.
16. cranberries with apricots.
17. apricots with nuts.
18. poppyseeds with lemon flavoring & zest.
19. cheese with nuts or chocolate chips.
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