It’s snowing, again. When it snows I have my own personal bake-off. Today I thought scones for breakfast would please the fam damily. This recipe is one I’ve been using for years. I like to add dried fruit to my scones. You can dice up apricots, or dried cranberries or dried blueberries. Trader Joe’s has freeze dried fruits. I love using them in scones. I also love chocolate chips in scones. I like to use the mini chocolate chips, but any kind of chocolate will do. Okay, I love scones. Today I made plain scones because I made some strawberry rhubarb jelly last week. A little butter on a warm scone, topped with jam or jelly is heavenly.
2 ¾ cups of all-purpose flour
1/3 cup of granulated sugar
¾ tsp. salt
1 tablespoon baking powder
½ cup of cold butter, cut into small pieces
1 to 2 cups of chopped dried fruit, chocolate or other flavored chips (optional)
2 large eggs
2 tsp. vanilla extract or flavoring of your choice
¾ cup half-n-half or milk (I use 2% milk)
Preheat your oven to 375 degrees. If you using an 8-wedge scone pan, lightly grease the wells. Or line a cookie sheet with parchment paper.
In a large mixing bowl, whisk together all the dry ingredients. Cut in the cold butter just until the mixture is unevenly crumbly. It’s okay for some larger chunks of butter to remain. I used to use my hands to do this. They have been achy this winter, so I bought a pastry blender. What a difference this makes. It does a great job, does it quickly and my hands don’t hurt afterwards. Yay me.
Measure milk in measuring cup and add the eggs and vanilla extract. At the risk of sounding too Martha-Stewarty or Ina-like, use a good vanilla. I like to use vanilla extract that has some flecks of vanilla bean in it. It enhances all your baked goodies. Beat together to break up the eggs. Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together.
I use a scone pan, but you can you a muffin tin, or parchment paper. See the original recipe for those cooking directions. I like to sprinkle my scones with sparkling white sugar for a great crunch. You can use granulated sugar or cinnamon sugar, or just leave them plain. Bake scones in pan for 25 minutes or until lightly browned. Remove from oven and let them sit for 5 minutes before removing them from the pan. Serve warm with butter and jam. These freeze well too.