Scones are old Scottish biscuits. The reason I make them is they're so easy and the more impatient you are with them, the better they turn out. [The idea here is that scone dough, when overworked, becomes very dense and hard to chew once cooked.] I can get up in the morning, make them, and they come out of the oven in time for me to have while I enjoy my morning coffee.
I like this recipe because you can use any flavor of dried fruit, as long as it's in small pieces. Greg has made these with regular and blueberry-flavored Craisins with great success. You could use actual dried blueberries, or even try cutting up dried apple pieces into small chunks.
- 2 cups flour
- 1/2 cup sugar
- 2 tsp baking powder
- 2/3 cup dried cranberries (Craisins), any flavor
- 8 Tbsp (1 stick) cold butter, diced
- 1 large egg
- 2/3 cup milk
- Preheat oven to 425 degrees.
- In a large mixing bowl, mix together flour, sugar, baking powder, and dried cranberries.
- Stir butter into dry ingredients and mash with potato masher (or squish with your clean fingers!).
- With a fork, beat eggs into milk until well stirred. Pour this into dry ingredients and mix to incorporate. Dough should be very rough (almost shredded looking), with chunks of butter still visible.
- Cut dough in half. Roll each half on a floured surface to about 1/2-inch thickness. Pinch edges around your circle to avoid cracks along the edges while baking.
- Cut each large chunk into six triangular pieces (like a pie), or use circle-shaped cookie cutter and cut out several rounds. Prick each scone with a fork.
- Bake on ungreased cookie sheet at 425 degrees for 10-12 minutes.