- 8
Ingredients
- Topping:
- 2 3/4 cups King Arthur All-Purpose Flour
- 1/3 cup sugar
- 1/4 cup buttermilk powder
- 1 tbs. baking powder
- 1/2 cold butter
- 3/4 cup currants, raisins, apricots or other dried fruit, chocolate chips, or nuts
- 2 eggs
- 2 tsp. vanilla or flavoring of your choice.
- 3/4 cup milk, buttermilk or water.
- white sugar, pearl sugar, or cinnamon sugar.
- Glaze:
- 1 cup confectioners sugar
- 1 tbs. lemon or orange zest
- t tsp. vanilla or other flavoring
- 3-4 tsp. milk
Preparation
Step 1
Heat oven to 425 and lightly grease the scone pan.
In a large bowl whisk together all the dry ingredients. Cut in the butter just until the mixture is crumbly. Stir in fruit, or nuts of chocolate chips.
In a seperate mixing bowl, whisk together the eggs, vanilla or other flavor, and liquid. Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together.
Using a muffin scoop or a generous 1/3 cup, fill each wedge of your scone pan. Sprinkle with sugar for topping, if desired; or leave untopped to glaze with icing later.
Bake the scones for 15-18 minutes, or until lightly browned. Remove them from the oven and let them sit for 4-5 minutes to firm before removing them from the pan.
Serve scones warm with butter and jam or glaze them.