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Basic Scones II




Source of Recipe


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List of Ingredients




2 ¼ cups all-purpose flour

2 Tbsp. Baking Powder

1/3 cup sugar

Pinch salt

1/3 cup butter

½ cup milk

1 egg

1 tsp. vanilla

ADD:

1 tsp. cinnamon (add some nutmeg, or switch up the spice to use ginger, etc.)

1 cup chopped nuts of your choice (walnuts, hazelnuts, almonds)

1 cup dried fruit of your choice (raisins, cherries, craisins can be put in whole but chop apricots, etc.)

FOR TOPPING:

1 Tbsp. Milk

1 Tbsp. Turbinado or regular granulated Sugar


Recipe



Preheat the oven to 375. Place a piece of parchment on a cooky sheet, jellyroll pan or half-sheet pan. Set aside.



Mix the dry ingredients in a large mixing bowl. Cut in butter until the entire mixture is crumbly. It will still look dry, this is fine.



Pour ½ cup milk into a one-cup measure. Add the egg and vanilla to the one-cup measure and stir with a fork. Pour this mixture into the dry ingredients and use a rubber spatula to start mixing it. (Do not overmix – like biscuits, the scones will get tough from overmixing). After a few swift strokes with the rubber spatula, use your hand to gather up the dough into a disk. Place the disk on the parchment lined pan and flatten it to about 2” in height and 7” across. (This does not have to be exact.) Brush the top of the scones with milk and sprinkle sugar over. Use a bench scraper or the end of a flat metal spatula to cut the scones into 8 wedges. Bake in preheated oven 15 minutes, rotate pan and bake 12-15 more minutes or until scones are browned and risen.