Monday, February 16, 2009

Glorious Scones!


Happy Presidents Day! The kids are off from school, and they love when I make homemade scones for breakfast. These are super easy, and the recipe is below. In honor of George Washington, try some dried cherries in place of the cranberries. Save the time and gas of flying to merry ole England and enjoy these with a cup of organic tea! Cheery-o!

White Chocolate Cranberry Scones

2 cups flour
1 tablespoon baking POWDER
½ tsp baking SODA
¼ tsp salt
2 tablespoons sugar
½ cup butter, softened
2/3 cup buttermilk
1 tablespoon milk to brush on top
1 tablespoon sugar for topping
Add to preference: Orange rind, white chocolate chips, dried cranberries

Combine first five ingredients.
Cut in butter with a pastry blender until mixture is crumbly.
Stir in buttermilk just until moistened.
Turn on lightly floured surface—knead 5-6 times.
Pat into an 8 inch circle—cut into desired number (like a pizza).
Place on lightly greased cookie sheet.
Brush with milk and sprinkle with sugar.
Bake 425°F for 12-15 minutes or until golden. Don’t overbake.
Serve with fresh Devonshire cream and lemon curd.
P.S. I used to make my own lemon curd, until I found Trader Joe's Lemon Curd...simply divine!

1 comments:

Mixed Greens Village said...

The yield for this recipe is all depending on how you divide it--I have made 8 large scones, 12 mediums or 24 small scones with this amount.