Scones

Scones (large pan-$40)

Southern Living – Betty Joyce Mills

Base: 

2 cups flour, all purpose

1/3 cup sugar

1 Tbs baking powder

½ tsp salt

½ cup cold butter, cubed

1 cup whipping cream, divided

½ tsp vanilla

Preheat oven to 450* Stir together the first 4 base ingredients in a large bowl.  Cut butter into flour mixture with a blender (pastry if available) until crumbly.  Freeze 5 minutes.  Add ¾ cup (plus 2 Tbs)  cream and any add ins.  Stir just until dry ingredients are moistened.  Turn dough out onto wax paper.  Gently press or pat dough into a 7” round (mixture will still be crumbly).  Cut round into 8 wedges.  Place wedges 1” apart on a slightly greased baking sheet.  Brush tops of wedges with remaining 2 Tbs cream just until moistened.  Bake for 13-15 minutes or until golden. 

 Add ins:

Blueberry

½ cup blueberries

½ tsp almond extract

Drizzle with a Vanilla Glaze

1 cup powdered sugar

1 Tbs milk (up to 2 Tbs if needed)

½ tsp vanilla

Chocolate Almond

½ cup chocolate chunks

¼ cup roasted almonds

½ tsp almond extract

Chocolate Cranberry

¼ cup dried cranberries

¼ cup chocolate chunks

Apricot Ginger

½ cup dried apricots, chopped

2 Tbs crystallized ginger

Drizzle with a Vanilla Glaze

1 cup powdered sugar

1 Tbs milk (up to 2 Tbs if needed)

½ tsp vanilla

Brown Sugar Pecan

Use brown sugar instead of white sugar

½ cup toasted pecans, chopped

Bacon, Cheddar & Green Onion

Omit sugar and vanilla

¾ cup cheddar

¼ cup bacon pieces

2 Tbs green onion, chopped

Ham & Swiss

Omit sugar and vanilla

¾ cup Swiss cheese, shredded

¾ cup ham, cubed

Serve with Mustard Butter:

½ cup butter, softened

1 Tbs spicy brown mustard

1 Tbs minced sweet onion

Rosemary, Pear & Asiago

Omit sugar and vanilla

¾ cup fresh pear, chopped

½ cup Asiago cheese, grated

1 tsp fresh rosemary, chopped