Scones

The trick in making good scones is to NOT overmix the dough.

Heat the oven to 375 degrees.

Combine all the dry ingredients in a large mixing bowl:

3 cups flour

6 Tblsp. white sugar

1/2 tsp. salt

4-1/2 tsp. baking powder

Cut in: 1/2 cup (1 stick) of chopped up, icy-cold butter using a pastry blender, until the flour mixture resembles coarse crumbs.

Add any 'extras' (toasted nuts, raisins, grated orange peel, miniature chocolate chips, berries...) to the flour mixture. (I made one recipe using 1 c. mini semisweet chips and another recipe using a pint of blueberries that I tossed with a Tblsp. sugar)

Combine all the 'wet' ingredients together in another smaller bowl:

1-1/4 C. heavy cream (whipping cream, not half & half)

1 beaten large egg

1 tsp. vanilla

Pour the cream mixture over the dry mixture and QUICKLY & GENTLY toss together several times until the dough is moistened evenly & just comes together. It will NOT look well-mixed. Don't be tempted to mix it with a wooden spoon or the scones will come out like hockey pucks! Gather the dough together, packing it gently - put it on a lightly floured surface.

With your hands, divide the dough in half. Pat each dough half into a circle (approx. 6-8" across and a good 1/2" or more high). With a floured knife, cut each disc into 8 equal pcs. Transfer the triangles onto a greased baking sheet leaving space between each scone.

Pour a few Tblsp. of heavy cream into a cup and lightly brush the top of each scone with cream. Sprinkle each with sugar.

Bake for 15-18 minutes, or until tops begin to look golden.

Remove to wire racks to cool.

Cinnamon scones

These are REALLY good!!!

Preheat oven to 400 degrees. Grease a baking sheet or spray with nonstick spray.

In a mixing bowl- add:
3 cups flour
1/3 cup sugar
1 Tblsp. baking powder

With a pastry blender, cut in:
1/2 cup COLD butter (cut into cubes)
and cut until it resembles coarse crumbs

Mix together:
1 Cup light cream (1/2 & 1/2)
1 egg
1 tsp. vanilla
and VERY LIGHTLY fold into the flour, butter mixture, being careful NOT to OVERmix the dough; handle gently and lightly.

Divide the dough in half; On a floured surface, pat each half into a 6" round (about 1/2" thick)
Cut each round into 8 wedges.
Place the wedges on prepared sheets, leaving 1" space between wedges.

Beat an egg white until frothy. Lightly brush the tops of each scone wedge with egg white. Sprinkle generously with cinnamon sugar (1/3 cup white sugar mixed with 2 teasp. cinnamon).

Bake for 12-15 minutes, or until the bottoms and tops of scones are golden. Remove from oven and cool completely.

If you'd like, drizzle a cinnamon glaze over the tops of the cooled scones. (1 Tblsp. butter mixed with 1 C. powdered sugar, 1/4 tsp. vanilla extract, 1/4 tsp. cinnamon and JUST ENOUGH cream to mix into a drizzly - not runny - consistency).

Chocolate Chip Scones

Preheat oven to 400 degrees.

In a mixing bowl, combine: 3 C. flour, 6 Tblsp. sugar &  4-1/2 tsp. baking powder. , 1/4 tsp salt.    Drop in 1 stick (1/2 C.) COLD butter that's been cut in pcs. , then cut in with a pastry blender until the mixture resembles coarse crumbs. Add 1/2 C. miniature semisweet chocolate chips and another 1/2 C. Ghirardelli bittersweet chocolate pcs. and stir to incorporate.

Measure in a cup: 1 teasp. vanilla and 1 lightly beaten egg and enough heavy cream to measure 1-1/2 C total.  

Gently, pour the cream mixture over the flour mixture and LIGHTLY mix it until it comes together into a ball. Don't overmix the dough or it'll become tough! Divide dough in 4 pcs.. On a floured board, pat each pc of  dough into a circle (about 1/2" thick) and with a sharp knife, cut into 6 wedges. Transfer onto an ungreased baking sheet, leaving at least an inch of space between scones to allow for spreading as they bake. Brush each top lightly with cream and sprinkle liberally with sugar.

Bake for 12-15 minutes, or until the tops are golden colored. Cool on a wire rack.

***** HELPFUL HINT:  Put the stick of butter in the freezer for 15 minutes and then coarsely GRATE it -  I've found that it works better than cutting it up and adding to dry ingredients.