Scones are so easy to bake and so absolutely delicious. I use the Better Homes and Gardens Recipe, the only changes I make are using chocolate chips in half the dough and leaving the other half plain. I also use a star cookie cutter to cut them out instead cutting them in triangles.
- 2-1/2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/3 cup butter
- 2 eggs, beaten
- 3/4 cup whipping cream
- 1/2 cup dried currants or snipped raisins
- Whipping Cream or milk
1. Preheat oven to 400 degrees F. In a large bowl combine flour, the 2 tablespoons sugar, the baking powder, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in center of flour mixture; set aside.
2. In a medium bowl combine eggs, 3/4 cup whipping cream, and currants. Add egg mixture all at once to flour mixture. Using a fork, stir just until moistened.
3. Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing dough for 10 to 12 strokes or until dough is nearly smooth. Divide dough in half. Pat or lightly roll half of the dough into a 6-inch circle. Cut into 6 wedges. Repeat with remaining dough.
4. Place scones 2 inches apart on an ungreased baking sheet. Brush scones with whipping cream or milk and sprinkle with additional sugar. Bake for 12 to 14 minutes or until golden. Remove scones from baking sheet; serve warm.
5. Makes 12 scones