Who doesn’t love a scone? They really are not hard to make, the trick is to not overwork the dough. It takes some practice to get all the ingredients incorporated without over mixing. You will know if you have done it right because your pastries will be light as a feather, tender and flaky.
2 ¾ all purpose flour
6 ounces butter (1 ½ sticks)
1 1/2 t. baking powder
1/2t. baking soda
1/4- 1/3c. sugar (depending on sweetness of other ingredients)
3/4c. half and half
- Preheat oven to 375 degrees
- Combine butter and flour in a food processor or large bowl– grind to a coarse meal with no large chunks of butter
- In a large bowl combine flour mixture with baking powder, baking soda and sugar
- Separately whisk together eggs and half and half
- Fold together wet and dry until just combined – this is when you have to be careful – DON’T over mix.
- Fold in your choice of fruit, nuts, chocolate, Etc.
- On a floured counter top pat into a long rectangle – about 2inches wide and 12 inches long
- Cut this rectangle into about 12 triangles
- Place on parchment lined sheet tray and bake until golden and firm – about 15-20 minutes.
Lemon Blueberry – add 1 c. frozen or fresh blueberries, zest of one lemon, and 2 T. fresh lemon juice
Raspberry Almond – add 1 c. fresh or frozen raspberries, ½ t. almond extract, and press sliced almonds into tops of scones before baking
Strawberry – Add 1 c. fresh chopped strawberries (do not use frozen) and 1t. vanilla extract
Currant Pecan – Add ¾ c. currants and press pecans into tops of scones.
Ginger Chocolate – Add ½ c. chopped crystalized ginger, and ½ c. chocolate chips
Apple Cinnamon – Add 1 c. peeled and chopped apple tossed with 1 t. lemon juice, and 1t. cinnamon. Sprinkle tops of scones with cinnamon sugar.