Since the weather turned colder and we were waiting on rain, I decided to do a little baking this morning. I decided on scones. They are easy, delicious, and do not qualify as a dessert so they are fair game since it is still Lent. I decided to make two batches, one savory and one sweet. I took pictures and posted them to facebook and was quickly asked for the recipe so here goes.
Best Ever Scones
(I got this recipe out of Southern Living a couple of years ago and they are delicious. When I found the recipe it gave a number of different flavors, both savory and sweet. I've tried a good number of them but I also just use the basic recipe and add whatever flavors I want or have on hand.)
2 cups All Purpose Flour
1/3 cup Sugar
1 Tablespoon Baking Powder
1/2 Teaspoon Salt
1/2 cup Cold butter, cut into cubes
1 cup Whipping cream, divided.
Preheat oven to 450 degrees.
Stir together first 4 ingredients in a large bowl.
Cut butter into the flour mixture with a pastry cutter until crumbly and the mixture resembles small peas.
Put the mixture in the freezer for 5 minutes.
Remove from the freezer and add 3/4 cup plus 2 Tablespoons cream, stirring until the dry ingredients are just moistened.
At this point I add whatever flavors I am using. Today I made ham and cheddar (savory) and strawberry (sweet).
Turn the dough out onto wax paper; gently press or pat dough into a 7" round. The mixture will be crumbly.
Cut the round into 8 wedges. Place wedges 2" apart on a lightly greased baking sheet.
Brush the tops with the remaining 2 Tablespoons of cream until moistened.
Bake at 450 degrees for 13 to 15 minutes until golden.
If you are making a savory scone, omit the 1/3 cup of sugar. All the other ingredients remain the same.
For the ham & cheddar scones I added approximately 3/4 cup of chopped ham and 3/4 cup shredded cheddar cheese.
Today was the first time I made strawberry scones and I added approximately 3/4 cup chopped strawberries. I used chopped frozen strawberries because that was what I had on hand. I will let you know that in my experience when you are making these scones with frozen berries they spread a little more while baking. This makes them not quite as beautiful but just as tasty. The kids and I have already been sampling these.
The other variations suggested by Southern Living were Chocolate-Cherry, Apricot Ginger, Cranberry-Pistachio, Brown Sugar Pecan, Bacon Cheddar & Chive, Pimento Cheese, and Rosemary Pear Asiago. I have also made cranberry orange and white chocolate craisin and both were delicious.
The only downside of this recipe....it only makes 8 scones and they are so delicious 8 just isn't enough.
Enjoy and happy baking!