This week I wanted to be fancy and try scones. I have put this recipe off for a few weeks because I was completely afraid of this. Scones just sound like something a real pastry chef would make and I am not there yet.
I took the recipe step by step and it turns out it wasn’t that difficult after all. There are a lot of options for add-ons if you don’t want to make just plain scones. I decided on dried cherries and a teaspoon of vanilla extract. There is also an option for a topping and went with plain sugar. Maybe part of the reason I felt overwhelmed by this recipe was all the decisions you need to make on your own.
I wasn’t expecting scones to be triangular in shape, but what do I know? They taste the same no matter the shape. I added some cream as a topping and I was glad I did. The thing about scones is that they are very dry.
If you notice in the photo, I brought out my fancy rose mug and filled it with vanilla chai tea. I am not a fan of hot tea, but the scone with the tea tasted amazing.
Sam thought they were too dry after one bite and tossed the rest aside. Maybe this isn’t a breakfast for kids, but I still felt fancy.
INGREDIENTS
Basic Scones
2 cups flour
3 tablespoons sugar (or more)
1 tablespoon baking powder
1⁄2 teaspoon salt
1⁄4 cup butter (room temp)
1⁄2 cup milk
2 eggs
Optional Add-Ins (up to a cup)
1⁄2 cup dried apricot, chopped (optional)
1⁄2 cup mini chocolate chip (optional)
1⁄2 cup chopped nuts (optional)
1⁄2 cup grated cheese (optional)
1⁄2 cup raisins (optional)
1⁄3 cup dried currant (optional)
1 cup craisins (optional)
1 tablespoon orange peel, coarsely chopped (optional)
1 tablespoon lemon zest (optional)
1 tablespoon poppy seed (optional)
Flavoring of choice (discretion)
1 teaspoon vanilla extract
1 teaspoon almond extract
1 teaspoon banana extract
1 teaspoon orange extract
1 teaspoon brandy
Topping of Choice (just one)
2 teaspoons brown sugar (holiday or seasonal) or 2 teaspoons white sugar (holiday or seasonal) or 2 teaspoons sugar crystals (holiday or seasonal) or 2 teaspoons candy sprinkles (holiday or seasonal)
INSTRUCTIONS
Preheat oven to 400; set aside a lightly greased baking stone or cookie sheet.
In a large bowl, combine dry ingredients; cut in butter to resemble coarse crumbs; select one or more Optional Add-In from the list above (equalling about 1 cup total); make well in the center.
In a measuring cup, mix milk and eggs, pour into well in flour mixture EXCEPT -- reserve about 1 tablespoon of egg-milk; add flavoring of choice.
Stir flour-milk mixture with a fork, it will be slightly dry and rather stiff (add a bit extra milk if it appears "too" dry).
Dump dough onto a floured surface, incorporating any dry crumbs from the bottom of the bowl; knead several times but DO NOT OVERWORK the dough.
Divide into two balls; place one on either end of the baking stone or cookie sheet; pat into an 8-inch disk, about half-inch thick.
Using a pastry brush, spread the reserved egg-milk over the tops of both disks; sprinkle with Topping of Choice covering thoroughly.
With a pizza cutter or big knife, cut each cake into wedges (four large or six small), LEAVE IN PLACE.
Bake for 20-25 minutes (tops will be golden brown); separate wedges and check that dough is "dry" -- if not, pop back in oven & give it 2-3 more minutes; then serve immediately.