Directions: |
Directions:Preheat Oven to 400º
Mix together cream, vanilla and beaten egg, set aside. Mix together flour, sugar and baking powder. Cut in cold butter until pea like consistency. (the easiest way is to grate the very cold butter into flour mixture with a grater and fold it together, this keeps the butter from warming up when you cut it in. Fold in liquid ingredients just until combined. Do not over mix, you will want to see little pieces of butter in the dough. Gently form into a 9” circle. Cut into 8 wedges and bake on a sheet pan for 15 to 20 minutes until light golden brown, do not over bake. Best served fresh from oven and warm. If you want mini-scones, form dough into two small circles, making sure dough is at least 3/4" high, cut those smaller circles into 8 or 12 wedges, depending on the size you want. For flavored scones, see below for the flavor combinations I have come up with, or create your own favorites! |
Ingredients: |
Ingredients: Chocolate chip: To flour mixture add one cup mini chocolate chips after butter is added. Proceed as directed. When scones are removed from the oven, drizzle a back and forth design with a melted chocolate bar.
Raspberry or blackberry: Add one cup frozen berries to flour mixture after butter is added and fold in very gently. Proceed as directed. After baking drizzle with glaze made of 1 cup powdered sugar, 1 teaspoon melted butter, ½ teaspoon vanilla and 2-3 teaspoons heavy cream to make a slightly thin glaze.
Blueberry: Add one cup frozen berries and 1 tablespoon grated lemon peel to flour mixture after butter is added and fold in very gently, being careful not to break the blueberries. Proceed as directed. After baking drizzle with a mixture of 1 cup powdered sugar and 1-2 tablespoons lemon juice.
Maple pecan: Add one cup chopped pecans to the flour mixture after butter is added. Substitute 2 teaspoons maple extract for vanilla in the wet ingredients. Proceed as directed. For drizzle, 1 tablespoon maple extract with 1 cup powdered sugar and one teaspoon melted butter, add a little cream if needed to make drizzle consistency. After drizzling, sprinkle with a few chopped pecans.
Maple bacon: Add one cup crispy bacon bits to the flour mixture after butter is added. I like to cook bacon pieces and crumble rather than using store bought bacon bits, the flavor is so much better. Substitute 2 teaspoons maple extract for vanilla in the wet ingredients. Proceed as directed. For drizzle, mix 1 tablespoon maple extract with 1 cup powdered sugar and one teaspoon melted butter. After drizzling, sprinkle with a few pieces of bacon bits
Lemon and white chocolate: Add one cup white chocolate chips and two tablespoons grated lemon peel after butter is added. Proceed as directed. After baking drizzle with a mixture of 1cup powdered sugar and 1 tablespoon lemon juice.
Apple cinnamon: Add one cup finely chopped tart apple and two teaspoons cinnamon to flour mixture after butter is added. Proceed as directed. Before baking sprinkle tops of each scone with mixture of 1 teaspoon cinnamon and 2 teaspoons sugar. After baking drizzle with glaze: 1 cup powdered sugar, 1 teaspoon melted butter, ½ teaspoon vanilla and 2-3 teaspoons heavy cream to make a slightly thin glaze.
Chocolate orange: Add 1 tablespoon grated orange peel and one cup chocolate chips to flour mixture after butter is added. Proceed as directed. After baking drizzle with glaze: ½ cup powdered sugar, 1 teaspoon melted butter and 2-3 teaspoons fresh squeezed orange juice or drizzle with melted chocolate.
Mocha: To flour mixture add two teaspoons instant coffee granules before butter is added and one cup mini chocolate chips after butter is added. Proceed as directed. After baking drizzle with melted chocolate bar.
Peanut butter & chocolate: To flour mixture add ¼ cup baking cocoa (reducing flour to 1 and ¾ cups) before butter is added and one cup peanut butter baking chips after butter is added. Proceed as directed. After baking, drizzle with the following mixture: 2 tablespoons peanut butter, ½ cup powdered sugar and 2-3 teaspoons half & half, stir well to create drizzle consistency. After drizzling, sprinkle a few mini chocolate chips on top.
Pumpkin spice: Add ¼ tsp cloves, ¼ tsp ginger and ½ tsp cinnamon to flour mixture. Reduce cream to ¼ cup, add ½ cup canned pumpkin to liquid mixture. Glaze: 2 ounces softened cream cheese, ½ teaspoon vanilla, ½ cup powdered sugar and enough heavy cream to make glaze consistency.
Butterscotch & walnut: To flour mixture, after butter is added, add ¾ cup chopped walnuts and 1 cup butterscotch chips. Proceed as directed. After baking, drizzle with glaze made of 1 cup powdered sugar, 1 teaspoon melted butter, ½ teaspoon vanilla and 2-3 teaspoons heavy cream to make a slightly thin glaze and sprinkle with a few finely chopped walnuts.
|
This recipe for Grandma Helen's Scones is from