Basic Scone Recipe1 cup white flour 1 cup whole wheat flour 1 tsp salt 1 tbsp baking powder 2 tsps sugar ¼ cup cold butter or margarine (1 square = ½ cup) 1 scant cup cream Preheat oven to 400F. Combine all dry ingredients in a medium mixing bowl. Cut-in margarine until no chunk is larger than a small pea. Add milk and mix just until moistened. Turn onto a floured counter and shape into a circle about 1 inch thick and 10 inches across (about from wrist to elbow). Cut into 8 wedges and separate them a little or use a cookie cutter. Bake at 400F for 20-25 min. https://www.youtube.com/watch?v=BVNhJXa5W74&feature=youtu.be |
Cheddar & Chive Scones
1 cup very coarsely grated cheddar
⅓ cup chopped chives
½ tsp garlic salt
Directions: Add cheese, chives and garlic salt in the dry ingredients.
Lemon Blueberry Scones
Increase sugar to ¼ cup in dry ingredients
1 heaping cup blueberries
Zest of 1 lemon (about 1 tbsp)
Directions: Add blueberries and lemon zest to the dry ingredients, after you’ve cut-in the butter, but before you add the liquid. Stir gently to avoid squishing the berries.
1 cup very coarsely grated cheddar
⅓ cup chopped chives
½ tsp garlic salt
Directions: Add cheese, chives and garlic salt in the dry ingredients.
Lemon Blueberry Scones
Increase sugar to ¼ cup in dry ingredients
1 heaping cup blueberries
Zest of 1 lemon (about 1 tbsp)
Directions: Add blueberries and lemon zest to the dry ingredients, after you’ve cut-in the butter, but before you add the liquid. Stir gently to avoid squishing the berries.
Cinnamon Scones
Increase sugar to ⅓ cup and add 1 ½ tsps cinnamon to dry ingredients.
Glaze
1 cup powdered (icing) sugar
For lemon blueberry scones - add 3-4 tbsps lemon juice
For cinnamon scones - add 3-4 tbsps milk and ½ tsp cinnamon
Increase sugar to ⅓ cup and add 1 ½ tsps cinnamon to dry ingredients.
Glaze
1 cup powdered (icing) sugar
For lemon blueberry scones - add 3-4 tbsps lemon juice
For cinnamon scones - add 3-4 tbsps milk and ½ tsp cinnamon