I’ve been on a baking kick recently. Mostly cookies. So far this recipe has been the biggest hit. My Aunt Nancy makes the best chocolate chip cookies I’ve ever tasted and I’m hoping she’ll share her recipe with me soon (hint, hint).
Until then, she’s shared a “really easy” scone recipe. It sounds so delicious and I know what I’ll be doing after work today. She said they freeze really well so when you need a Sunday brunch item with your Bloody Mary or an afternoon tea snack, just pop them in the oven for 15 minutes. And your home will smell delicious too.
- 3 cups flour
- 4 ½ teaspoons baking powder
- 3/4 teaspoon salt
- 1/3 cup sugar
- 2 cups heavy cream
- 1 cup dried fruit or nuts or sweets (types: dried cherries & finely grated orange peel; toffee chunks & mini chocolate chips; currants & chopped pecans)
- Turbinado sugar for dusting tops
Mix dry ingredients then add cream, knead in fruit or nuts then divide into two circles. Press down until you have 10” round x 3/4- 1” thick circles. Cut into 8 triangles. Make sure the flour does not get on top of circle (as turbinado sugar will not stick to dough). Then press in turbinado sugar.
Bake at 400 for 15-18 minutes. Or freeze and then when ready to bake: do not thaw—bake at 375 degrees for 15-18 minutes. Note: freeze the scones on a cookie sheet for 15 minutes before placing in a zip lock bag so they do not stick together.
For a savory scone, Nancy recommends: grated cheddar cheese & chopped chives or bacon & grated Manchego cheese. Skip the turbinado sugar.