Author Notes
Saturday morning breakfasts were never complete without these scones on the table -- my mother perfected the basic recipe that can then be adapted at whim or according to the season. Our all-time favorite combination is pecan and craisin, followed by lemon blueberry and lemon poppyseed. —Kallie Hwang
Ingredients
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2 cups
all-purpose flour
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1 tablespoon
baking powder
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1/3 cup
granulated sugar
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1/4 teaspoon
salt
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1/2 teaspoon
cream of tartar
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1/2 cup
cold butter
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1
egg
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1/2 cup
milk
Directions
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Preheat oven to 425 (Fahrenheit).
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Mix flour, baking powder, sugar, salt, and cream of tartar together in a large bowl.
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Cut in butter with a fork or pastry cutter until dough resembles coarse crumbs.
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Add dried fruit and nuts -- we prefer 1/2 cup craisins and 1/2 cup chopped pecans, but really any combination will do.
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Add milk with a fork until just mixed. Knead briefly.
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Divide dough into two balls, and pat each into a round about 1/2-inch high. Using a sharp knife, cut each round into six or eight triangular-shaped pieces (depending on size).
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If desired, brush scones with a bit of cream and sprinkle with turbinado sugar.
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Bake on parchment for 10-12 minutes, or until bottoms are golden brown.
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