The best scones ever!

  

    I’m so excited to share this scone recipe with you. After many, I mean many failed attempts to find the perfect one, this is it. When cooking and baking you'll find yourself needing an array of kitchen gadgets and tools, well don’t fret. I have found ways to turn the average whisk into a pasty cutter.

   I like to make these sweet and savory by just changing up a couple of the ingredients.  For a sweet scone add fresh or frozen fruit to your dry mix. But for a savory scone hold the sugar and add thyme, rosemary or parsley to your dry mix. I even make these cheese scones with Colby/Cheddar or Parmesan/Pecorino Romano.

Scone combos:

· Blueberry w/lemon curd

· Cranberry Orange

· Raspberry

· Plain scone w/Strawberry Jam filling

· Whole Wheat ( substitute all purpose for wheat)

· Rosemary

· Cheese w/Parsley

· Thyme w/Garlic

Scones

2 cups all purpose flour

3 teaspoons baking powder

1/2 teaspoon kosher salt

2 tablespoons sugar

6 tablespoons unsalted butter

1/2 cup dried, fresh or frozen fruit (optional)

1/2 cup milk

1 egg

Yields 8 large or 16 small

Bake 450'

10-13 min

Skill Level: Easy

Add dry ingredients to a large mixing bowl

When cutting butter into flour you can use a traditional

pastry cutter or a whisk in a chopping motion.

After cutting in butter it should look like small peas.

Toss in dried cranberries or you can add

frozen/fresh berries.

Add egg and milk stir until dough forms.

Be careful not to over mix

The key to a successful scone or biscuit

is to leave as many whole bits of butter

creating those fluffy tender layers.

Gentally roll out to 1/2 inch thick.

You now can cut into traditional triangles or your favorite shapes.

Place on cookie sheet and bake 450 degree

for 10-13 minutes, take out when golden brown.

Serve plain or with your favorite preserve.