This is a recipe I adapted from The Joy of Cooking’s Classic Scone recipe. Enjoy!
Makes: 8-12 scones
Preheat oven to 450°
Mix together in large bowl:
- 1 3/4 cups flour
- 2 1/4 tsp. baking powder
- 4 Tbsp. sugar (you can use up to 1/4 cup for sweeter scones)
- 1/2 tsp. salt
Using two knives, cut in until the size of small peas:
- 1/4 cup (1/2 stick) cold butter
Beat in a small bowl:
- 2 large eggs (set aside 2 Tbsp egg for later)
- 1 /3 cup whole milk or cream
- 1 tsp. vanilla extract
Combine your wet and dry ingredients and mix with a fork. Handle the dough as little as possible to avoid softening the butter.
Gently fold in:
- Blueberries (or alternately, diced apples, peaches, Craisins, dried cherries, or nuts are also nice. If you decide to use diced apple, don’t forget the cinnamon!)
Turn dough onto a well floured board. Flatten into a large circle and cut into triangles (as you would a pizza) with a butter knife. Place wedges onto a lightly greased cookie sheet. Note: If you’re worried about the blueberries permanently bonding with your pan, grease the pan, and cover its surface with a layer of wax paper.
Brush wedges with remaining egg and sprinkle with:
- Sugar (decorative sugar makes a pretty touch)
Bake approximately 15 minutes, or until golden.
Serve warm or at room temperature with your favorite tea or coffee.
The Owl's Quill 