For the love of scones . . .

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I love scones.  I always had a nice selection of those lovely, but expensive, mixes.  Until the day I discovered that I could make my own mixes.  When you read the directions on those mixes you usually have to add butter, eggs and milk.  So what are you buying?  The dry ingredients and some of the flavorings.

My easy, easy scones are a general recipe and all you have to do is add 1-2 cups of any kind of flavor combination you want.  Tonight, in less than a half an hour I made a dozen scones.  So easy that I did it 2 more times.

The flavors?  Chocolate chip walnuts; almond cherry and cinnamon pecan.  I started at 9 p.m. and I’m done.  I think my taste testers at school tomorrow will have some tasty choices.

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Chocolate Chip Scones!

G’s Scones

2 2/3 cups of all-purpose flour

1/3 to 1/2 cup sugar (this depends on how sweet you like them or what ingredients you are adding)

1Tablespoon baking powder

1 scant tsp salt

1 stick butter

1 – 2 cups of flavoring ingredients

2 eggs

1/2 cup milk, yogurt, sour cream — whatever you have (I like milk)

1 tsp. of flavoring such as vanilla, almost, coconut

additional milk for brushing

coarse sugar

Directions:

1.  Mix all the dry ingredients (flour, sugar, salt, baking powder) in a large bowl.

2.  Cut up the stick of butter into pats and cut into the dry ingredients.  (I use a heavy whisk or a pastry cutter, but a fork works too) until it is coarse (okay to see some small chunks of butter).

3.  Add your choice of flavorings.  Some good combinations include:

     dried cherries and almonds — chocolate chips, almonds and coconut — cranberries and orange zest — lemon zest/poppy seeds/almonds — hazel nuts and well, just about anything!  Be creative.

4.  In a small bowl mix eggs, milk and flavor together and add to dry ingredients.  Using a wooden spoon mix together until all the ingredients are incorporated.   I like to use my hands to mix the the last of the dry ingredients in.

5.  Divide the dough in half.  Make two disks about 3/4 inch thick on a baking sheet with parchment or silicone sheets on them.  Don’t use a greased baking sheet.  If you have to use a plan sheet just sprinkle a little flour on it.

6.  Brush the milk on the disks and sprinkle with coarse sugar.  Using a kitchen knife, but the disks in half and then into six wedges and slightly separate.

NOW . . . The big trick.  Stick in the freezer for 20 minutes.  Seriously, seriously this makes the scones so light and fluffy.  Look at the picture below and see the rise on these!

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Bake at 400 degrees for 20 – 25 minutes.  Let cool for 10 minutes on a wire wrack.  They are delicious warm or cool.

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