Scones

 

I used to hate scones as a kid.  My mom would buy some from the Asian supermarket that were always kind of dry and mealy.  In grad school, I had one that was quite wonderful, and I started scouring the internet for the perfect scone recipe.  After tweaking and tweaking, I have the perfect scone recipe!  It is buttery, not over-whelmingly sweet, and hits all the right spots.  In fact, it has been approved by one of my British friends.  Yay!

I’ve made mine with a mix of chocolate chips and cranberries.  But you can really add whatever you like.  Raisins, berries, chocolate, nuts, etc.  The possibilities are endless.

Prep time: 20 minutes
Bake time: 25 minutes
Total time: 45 minutes
Serving: 12

Ingredients
– 2 1/2 cups all-purpose flour
– 1/2 cup sugar
– 2 tsp baking powder
– pinch of salt
– 1/2 cup butter (cold)
– 3/4 cup chocolate chips, raisins, cranberries, etc. (add-ins of your choice)
– 1 egg
– 1 tsp vanilla
– 1/2 cup milk
– 1 tbs butter, melted

Method
1. Preheat the oven to 350.  Line a cookie sheet with parchment paper.  In a medium bowl, whisk together the flour, sugar, baking powder, and salt.  Cut the cold butter into small pieces.  Using your hands (or a pastry cutter), cut the butter into the dry mixture until dry crumbs form.
2. In a small bowl, whisk together the egg, vanilla, and milk.  Pour the mixture into the dry mixture until a dough forms.
3. Using a spatula, mix in your add-ins.  Roll it out to a floured work surface.  Divide the dough into two and knead until a ball forms.  Flatten into a disk.  Cut into 6 even pieces.  Repeat with the other dough.
4. Brush the melted butter on the tops of the scones.  Bake for 25 minutes, or until a golden brown form on the tops.

Note: If you don’t want a savory, buttery top, in lieu of the butter, beat 1 egg with 1 tbs of milk and do an egg wash instead.