Scones

By fireandfrost

Basic starter scone recipe. While this simple vanilla scone is delicious as is, it's also the perfect vehicle for your favorite addins: we happen to love cranberries and walnuts. Though chocolate chips are tempting too!

Ingredients

• Topping:
• 2 3/4 cups all-purpose flour
• 1/2 cup sugar
• 3/4 teaspoon salt
• 1 tablespoon baking powder
• 1/2 cup cold butter
• 1 to 2 cups chopped dried fruit, chocolate, flavored chocolate, nuts, or a combination, optional
• 2 large eggs
• 2 teaspoons vanilla extract or other flavoring
• 1/2 cup to 2/3 cup half and half or milk
• 2 teaspoons milk
• 2 tablespoons sparkling white sugar or cinnamon sugar, optional

Preparation

Step 1

In a large mixing bowl, whisk together all the dry ingredients.

Work in the butter until the mixture is unevenly crumbly; it's okay for some larger chunks of butter to remain unincorporated.

Stir in fruit, chips, and/or nuts, if you're using them.

In a separate mixing bowl, whisk together the eggs, vanilla or other flavoring, and half and half or milk.

Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together.

Line a baking sheet with parchment; if you don't have, just use it without greasing it. Sprinkle a bit of powdered sugar atop the parchment or pan.

Scrape the dough onto the floured parchment or pan, and divide it in half. Round each half into a 5" circle if you haven't incorporated any add-ins; or a 6" circle if you've added fruit, ect. The circles should be about 3/4" thick.

Brush each circle with milk, and sprinkle with coarse white sparkling sugar or cinnamon sugar if desired.

Using a knife or bench knife that you've run under cold water, slice each circle into 6 or more wedges.

Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2" space between them, at their outer edges.

For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. while the scones are chilling, preheat the oven to 425 degrees F.

Bake the scones for 20 to 25 minutes, or until they're golden brown. When you pull one away from the others, it should look baked all the way through; the edge shouldn't look wet or unbaked.

Remove the scones from the oven, and cool briefly on the pan. Serve warm. When they're completely cool, wrap in plastic and store at room temp for up to several days.