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Scones: A Pair Of Scones

Source of Recipe

www.kingarthurflour.com


Recipe Introduction

Make this easy "base" scone recipe, then add ingredients to take it in two different directions -- chocolate-and-cinnamon cappuccino, or spicy-sweet ginger-date.

List of Ingredients

Basic Recipe
3 cups King Arthur Pie & Pastry Blend or King Arthur Unbleached All-Purpose Flour
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon butter-cinnamon flavor or ground cinnamon
1/4 cup sugar
1/2 cup (1 stick) butter
1/2 cup sour cream or yogurt (low-fat is fine)
3/4 cup water

Cappuccino Scones---
1/3 cup pecan meal or ground pecans
1/8 teaspoon coffee oil
1/2 cup cappuccino chips
1/2 cup cinnamon chips

Ginger & Date Scones---
1 1/2 teaspoons ground ginger
1/3 cup chopped crystallized ginger
2/3 cup chopped dates
1/8 to 1/4 teaspoon tangerine oil


Recipe

In a medium-sized mixing bowl, whisk together the first six ingredients, then cut in the butter, using a pastry blender, fork, your fingers or a mixer. Add EITHER the cappuccino scone ingredients OR the ginger & date scone ingredients, stirring to combine. Stir in the sour cream or yogurt, then enough water to make the dough cohesive. Pat or roll the dough into two 3/4-inch-thick circles, or a 3/4-inch-thick square. Cut each circle into six pie-shaped wedges; or cut the square into 1 1/2- to 2-inch squares or circles. Place the scones on lightly greased or parchment-lined baking sheets (the circles should be left intact, with the wedges separated just a bit), and bake them in a preheated 425°F oven for 15 to 18 minutes, or until they're a light, golden brown.

Yield: 12 to 24 scones, depending on what size you cut them.