My Master Scone Recipe

I really love scones but they are supposed to be more tender and moist than the dry, hard scones you find out in many coffee places.  I use this master recipe and I've included three variations but blueberry is my favorite.  Hope you enjoy!

Scones

by Krista Robbins

Ingredients

• 2 cups. all-purpose flour

• 2 tsp. baking powder

• 1 tsp. salt

• 1 tbsp. sugar

• 1/2 cup unsalted butter

• 1 lg. egg

• 1/4 cup heavy cream

Instructions

Mix flour, baking powder, and salt in a large bowl. With a pastry blender or two knives, cut in cold butter until it resembles coarsely ground corn meal.

Mix egg and cream and then add into flour mixture. Stir until dough forms a ball.

Preheat oven to 425°. Turn dough out onto floured surface. For large scones, form pat into 1 large circle 1/4 - 1/2 inch thick and then using a sharp knife cut into 8 to 10 wedges. (Like cutting a pie.) For small scones, divide the dough in two and then follow the above.

Sprinkle with sugar if desired. Place on lightly greased or parchment lined baking sheet and bake for 16-20 minutes for large scones and 12-16 for small scones until lightly browned on the bottom.

VARIATIONS

FRUIT

Increase sugar to 2 tbsp. if desired. Mix 1 cup chopped fruit, berries, raisins, etc. into the flour mixture before adding the cream and egg.

APPLE CINNAMON

Change sugar to 1/4 cup. Add 2 peeled, roughly chopped apples and 1 tsp. cinnamon. Increase cream by 1 tbsp. Sprinkle with cinnamon sugar to bake.

MAPLE BACON

Change sugar to 1/4 cup brown sugar. Add crumbled cooked bacon to flour mixture. I used what was on hand, around 6 slices. Add as much as desired. Increase cream by 1 tbsp. and 1 tsp. maple extract to cream and egg mixture.

Prep time: 15-20 mins

Cook time: 12 -20 min

Total time: 35 min.

Yield: 8 large or 12 to 16 small

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