Scones

By Golfwidow7

Ingredients

• Savory Variations:
• 2 2 2 cups all-purpose flour
• 1/3 1/3 1/3 cup sugar
• 1 1 1 tablespoon baking powder
• 1/2 1/2 1/2 teaspoon salt
• 1/2 1/2 1/2-inch cup cold butter, cut into 1/2-inch cubes
• 1 1 1 cup whipping cream, divided
• Wax paper
• Sweet Variations
• 1/4 2 Stir in 1/4 cup dried cherries, coarsely chopped, and 2 oz.coarsely chopped semisweet chocolate with the cream.
• 1/2 2 Stir in 1/2 cup finely chopped dried apricots and 2 Tbsp. finely chopped crystallized ginger with the cream. Drizzle with Vanilla Glaze after baking.
• 1/4 1/4 Stir in 1/4 cup sweetened dried cranberries and 1/4 cup coarsely chopped roasted salted pistachios with the cream.
• 1/2 Sugar-Pecan Scones: Substitute brown sugar for granulated sugar. Stir in 1/2 cup chopped toasted pecans with the cream.
• 3/4 1/4 2 1/2 Scones: Omit sugar. Stir in 3/4 cup (3-oz.) shredded sharp Cheddar cheese, 1/4 cup finely chopped cooked bacon, 2 Tbsp. chopped fresh chives, and 1/2 tsp. freshly ground pepper with the cream.
• 3/4 1/2 1 Asiago Scones: Omit sugar. Stir in 3/4 cup finely chopped fresh pear, 1/2 cup grated Asiago cheese, and 1 tsp. chopped fresh rosemary with the cream.
• Festive Touch
• 2 8 12 to 13 2 (4-inch) rounds. Cut rounds into 8 wedges. Bake as directed for 12 to 13 minutes.
• 1 1 1/2 to 2 powdered sugar, 1 tbsp milk, and 1/2 tsp vanilla extract until smooth, adding up to 2 tsp add'l milk for desired consistency, drizzle over tops.

Details

Servings 8
Adapted from allrecipes.com

Preparation

Step 1

Preheat oven to 450°. Stir together first 4 ingredients in a large bowl. Cut butter into flour mixture with a pastry blender until crumbly and mixture resembles small peas. Freeze 5 minutes. Add 3/4 cup plus 2 Tbsp. cream, stirring just until dry ingredients are moistened.

Turn dough out onto wax paper; gently press or pat dough into a 7-inch round (mixture will be crumbly). Cut round into 8 wedges. Place wedges 2 inches apart on a lightly greased baking sheet. Brush tops of wedges with remaining 2 Tbsp. cream just until moistened.

Bake at 450° for 13 to 15 minutes or until golden.