Saturday, January 26, 2013

Making Scones

When I was young, scones were one of the treats I looked forward to. They were also one of my earlier ventures into baking. No wonder; my mother's recipe was so simple anyone could make them successfully.
As I got older and had my own family I experimented a bit, adding this or that to see what the result might be, but the basic recipe remained the same; on;y the additions changed.

So when I decided I wanted scones the other day, I checked my cabinet to see what was available. There was actually quite a lot: dried cranberries, raisins, walnuts, almonds, hazelnuts, pecans, fried orange peel and chocolate chips. I decided to make orange-hazelnut-cranberry scones but in my hurry I grabbed the walnuts.
And you know, I'm not sorry. The scones were/are delicious and I think I'll make that mistake on purpose next time.

Here's my recipe


Preheat oven to 400 degrees. This is important to make your scones (or your biscuits) rise properly.

2 1/2 c. all-purpose flour (I used self-rising today, and still added the baking powder. The scones are light and flaky).
1 tsp. baking powder
1/2 c. sugar
pinch of salt
1/4 c. butter or shortening (I like to use half of each)
2 c. raisins or other dried fruits, nuts, orange peel, etc.
Enough milk to mix the above ingredients. (Cider or buttermilk also make great scones. Experiment!)

Mix together the flour, sugar, salt, and baking powder with a fork. Cut in the butter or shortening with a pastry blender. Add raisins (and I added candied cherries today too. You can vary what you add--nuts, cranberries, blueberries, orange peel, etc).

Add milk and mix with a fork into a dough to about the consistency of biscuit dough--moistened and forming a nice ball,  but not sticky. Less mixing is better than more. 

Pat out to about 1" thick on a floured pastry board and cut into squares. I sprinkle flour onto the board first, so the scones pat out easily and don't get sticky. Place the squares on an ungreased baking sheeet.

Bake in a 400 degree oven for about 20 minutes (mine were done in 10 minutes today, because the oven was already hot).

Copyright 2012 Susanna Holstein. All rights reserved. No Republication or Redistribution Allowed without attribution to Susanna Holstein.


storytellermary said...

They look delicious!! I may have to try some soon.

Rowan said...

Homemade scones are delicious, I make both fruit scones and cheese scones, very occasionally plain ones. The fruit ones I always make in an 82 round divided into 8 with a sharp knife before baking - not cutting all the way through of course. Cheese scones are cut out with small round fluted cutter. Herb scones are nice too. I've never thought of making them with cranberries - must give that a try.

Country Whispers said...

I have to say I've made plenty of biscuits but never scones. They always look so good and I could think of many variations to try. So I just need to try making them sometime. I'll copy your recipe and give them a try soon.

Quinn said...

Thanks for the tip on using cider instead of milk or buttermilk! Must give that a try. Scones are a favorite treat, and there's always something in the cupboard that can be mixed in for a new taste, like your accidental walnuts.

Sue said...

You're making my mouth water!


JoAnn ( Scene Through My Eyes) said...

I love love love scones - I'm going to try this recipe today - for sure. I have dried cranberries and that is my favorite - though I have never, ever added nuts - I think I will this time. I have both pecans and walnuts in the freezer. I used to stop at Starbucks and get an orange/cramberry scone (no coffee, which confused the clerks) but recently they have split the scones and added a sweet cranberry sauce jam and I don't like them that way - so no more Starbucks for me. Thanks for the recipe.

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