Scones

I've collected recipes since I was a child, having a fascination with any foods that varied from my traditional Italian diet. I discovered scones in college when a friend gave me a copy of Glamour magazine containing holiday recipes, one being for scones. The following is this very simple and tasty scone recipe which has also been a long time favorite of my guests over the last 34 years.

Ingredients

2 c. flour
1T baking powder
6T cold butter (3/4 stick)
1/4-1/2 c. (or enough to form a soft but not tacky or wet dough) of half n' half, heavy cream and/or sour cream.*
Optional: orange zest, pecans, raisens, chocolate chips, blueberries and/or dried cranberries.
Two sheets waxed paper
2-4 T flour
1-2T sugar to sprinkle on top

Directions

Mix dry ingredients together in a medium to large bowl.

Grate cold butter into the dry ingredients with a cheese grater,using the large holes. Using a pastry cutter (Or a wire whisk if you don't have a pastry cutter) and cut the cold butter into the dry ingredients until mixture resembles crumbly meal. If adding any optional ingredients, do so now.

NOTE: If using blueberries, cut back on the liquid as the blueberries will through some moisture.

Add just enough liquid to form a ball of dough. (If using sour cream, you may need more than 1/2 c. I often use some half n' half and some sour cream). Stir just enough liquid into the dry ingredients with a fork until a ball of dough forms. DO NOT OVER HANDLE. You do not want the dough to be too wet or tacky.

Turn out the dough onto one of the pieces of the floured waxed paper; shape into a ball; flatten slightly with your hand; sprinkled the top with sugar. Cover with the second piece of floured waxed paper and with a rolling pin, gently roll the dough into a circle about 1/2"-3/4" thick. Cut into 8-10 pie shaped wedges and place on a baking sheet:

NOTE: I like to line the baking sheet with parchment paper AND I put 1-2 other baking sheets underneath to prevent burning.

Bake at 400ºF for 10-12 minutes or until golden brown on top. They should be twice their original height also. Do not over bake or they will be hard.

Serve hot with butter, honey, jams and/or jellies.

Enjoy!