Scones

• Produce

  • 1 cup Dried fruit

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1 tbsp Baking powder
  • 3/4 tsp Salt
  • 2 tbsp Sparkling white sugar or cinnamon sugar
  • 1/3 cup Sugar
  • 2 tsp Vanilla extract or the flavoring

• Dairy

  • 1/2 cup Butter
  • 1/2 cup Half and half or milk
  • 2 tsp Milk

• Other

  • 2 3/4 cups King arthur unbleached all-purpose flour or measure for measure gluten-free flour

Found on kingarthurflour.com

Description

Ingredients

• 2 3/4 cups King Arthur Unbleached All-Purpose Flour or Measure for Measure Gluten-Free Flour
• 1/3 cup sugar
• 3/4 teaspoon salt
• 1 tablespoon baking powder
• 1/2 cup cold butter
• 1 cup to 2 cups chopped dried fruit, chocolate or other flavored chips, nuts, or a combination, optional
• 2 large eggs
• 2 teaspoons vanilla extract or the flavoring of your choice
• 1/2 cup to 2/3 cup half and half or milk
• 2 teaspoons milk
• 2 tablespoons sparkling white sugar or cinnamon sugar, optional

Directions

• In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder. Work in the butter just until the mixture is unevenly crumbly; its OK for some larger chunks of butter to remain unincorporated. Stir in the fruit, chips, and/or nuts, if youre using them. In a separate mixing bowl, whisk together the eggs, vanilla or other flavor, and half and half or milk. Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together. Line a baking sheet with parchment; if you dont have parchment, just use it without greasing it. Sprinkle a bit of flour atop the parchment or pan. Scrape the dough onto the floured parchment or pan, and divide it in half. Round each half into a 5 circle (if you havent incorporated any add-ins); or a 6 circle (if youve added fruit, nuts, etc.). The circles should be about 3/4 thick. Brush each circle with milk, and sprinkle with coarse white sparkling sugar or cinnamon sugar, if desired. Using a knife or bench knife that youve run under cold water, slice each circle into 6 wedges. Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2 space between them, at their outer edges. For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F. Bake the scones for 20 to 25 minutes, or until theyre golden brown. When you pull one away from the others, it should look baked all the way through; the edge shouldnt look wet or unbaked. Remove the scones from the oven, and cool briefly on the pan. Serve warm. When theyre completely cool, wrap in plastic and store at room temperature for up to several days.