Scones

This is a basic recipe that you can make to your preference. Put in chocolate chips, blueberries, or whatever!

• Mix together:
• 3 c. flour
• 1/3 c. granulated sugar
• 1 T. baking powder
• 1/2 t. baking soda
• 1/2 t. salt

After mixing well, either cut in with a pastry blender or shred in on a vegetable grater:

3/4 c. cold butter

Make a well in the center of the mix. Pour in 1 c. milk and slowly mix together to form dough. Do not over mix! Now you can blend in desired amount of whatever. Maybe a cup of blueberries, 2 c. white chocolate chips and 1 c. macadamia nuts, 2 c. cinnamon chips (and actually I have included 1 t. cinnamon into the main flour mixture for this option), Lemon zest, or. . . .

Plop dough onto a floured surface. Divide dough in half. Press into a 6″-8″ circle. Cut each circle into 6 pie pieces. Place on a cookie sheet. Bake at 425 degrees for 12-15 minutes. Cool about 20 minutes on cooling rack (or eat warm!).

Sometimes I use this glaze on them:

• 2 T. melted butter
• 1 c. powdered sugar
• 1 T. – 3 T. hot water (depending on how runny you like the glaze.)
• I prefer my glaze to be a little more thick so I use about 1 1/2 T. water and frost HOT scones still on the cookie sheet so the excess falls onto the pan. And we eat some hot with forks on a plate. The other scones cool on the cookie sheet in the glaze and then when they are cool enough I put them in a Tupperware container. Store at room temp for a day or 2.

OK! More to this recipe: I have used GF flour many times for this recipe. And often when I do that, I use almond milk or rice milk in the recipe as well. They are more crumbly but very tasty, especially warm. The recipe is so diverse. Make what you want with them. I have a separate recipe for pumpkin scones so don’t try pumpkin or other moist things like that. Just the chips and nuts and fruits option.