Basic Scones

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• 4 cups flour
• 4 tablespoons sugar
• 4 teaspoons baking powder
• 1/2 teaspoon cream of tartar
• 1/2 teaspoon salt
• 3/4 cup unsalted butter
• 1 large egg
• 1 1/2 cups light cream (half & half)

Recipe

• 1 preheat oven to 425 degrees. coat large baking sheet with cooking spray. in a large bowl, combine the flour, 2 tablespoons sugar, baking powder, cream of tartar, and salt. with a pastry blender or 2 knives, cut in butter until it resembles coarse crumbs.
• 2 separate egg, placing egg in a cup and the yolk in a small bowl. with a fork, beat egg yolk and stir in cream. add yolk mixture to dry ingredients and mix together lightly with a fork until mixture clings together and forms a soft dough. turn onto a lightly floured surface. knead gently 5 or 6 times. divide dough in half. with a lightly floured rolling pin or your hands, roll each dough half into a 7-inch circle. cut into 6 wedges.
• 3 place scones on prepared baking sheet 1 inch apart. beat reserved egg and brush on scones. sprinkle with remaining 2 tablespoons sugar. bake scones 15 to 18 minutes or until golden brown. serve warm. (to reheat frozen scones, place on baking sheet in a 350-degree oven for 25 minutes.).
• 4 variations.
• 5 dried fruit scones: add 1/2 cup dried cherries, raisins, currants, or nuts after butter is cut in and before adding cream.
• 6 marble scones: in a small microwave-safe bowl, microwave four 1-ounce squares semisweet chocolate on medium for 20-second intervals, stirring after each, until chocolate is just melted. stir in 2 tablespoons light corn syrup. gently knead mixture into dough to create marbled effect.
• 7 maple walnut scones: toast 1 cup walnut halves; add to dough before cream is stirred inches continue with recipe. whisk together 2 egg yolks, 1/3 cup cream, and 2 tablespoons maple extract and brush on top of scones. sprinkle with sugar.
• 8 yields: 12 large wedges.