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Bed & Breakfast Scones

5.0(8)

Started making these years ago; when oldest daughter was in high school, she'd request these whenever a friend stayed over for the weekend. Serve with Recipe #230378, Recipe #230379, Recipe #208953 or your favorite jam with butter. TIME-SAVING TIP: Line up several zip-top, quart-size bags (I do 10 at a time [10 bags = 10 recipes]), then pour in the dry ingredients, then label and store in a cool, dark spot in the pantry. At meal-time, dump one bag into mixing bowl and proceed. This works for pancakes, cornbread and pizza, too! Easy for the kids to whip a batch together, too!

by Debber·published 2007-05-26

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Scones

Servings

(4–8)

Total time

35 min

prep 15 min

Calories / serving

448 kcal

Ingredients (23)

serves

2 cups flourflour
3 tablespoons sugar (or more)sugar
1 tablespoon baking powderbaking-powder
1/2 teaspoon saltsalt
1/4 cup butter (room temp)butter
1/2 cup milkmilk
2 eggsegg
1/2 cup dried apricot, chopped (optional)dried-apricot
1/2 cup mini chocolate chip (optional)
1/2 cup chopped nuts (optional)
1/2 cup grated cheese (optional)
1/2 cup raisins (optional)
1/3 cup dried currant (optional)currant
1 cup craisins (optional)
1 tablespoon orange peel, coarsely chopped (optional)orange
1 tablespoon lemon zest (optional)lemon
1 tablespoon poppy seed (optional)
1 teaspoon vanilla extractvanilla-extract
1 teaspoon almond extractalmond-extract
1 teaspoon banana extractbanana-extract
1 teaspoon orange extractorange-extract
1 teaspoon brandybrandy
2 teaspoons sugar crystals (holiday or seasonal) or 2 teaspoons candy sprinkles (holiday or seasonal)sugar

01Preheat oven to 400; set aside a lightly greased baking stone or cookie sheet.
02In a large bowl, combine dry ingredients; cut in butter to resemble coarse crumbs; select one or more Optional Add-In from the list above (equalling about 1 cup total); make well in the center.
03In a measuring cup, mix milk and eggs, pour into well in flour mixture EXCEPT -- reserve about 1 tablespoon of egg-milk; add flavoring of choice.
04Stir flour-milk mixture with a fork, it will be slightly dry and rather stiff (add a bit extra milk if it appears "too" dry).
05Dump dough onto a floured surface, incorporating any dry crumbs from the bottom of the bowl; knead several times but DO NOT OVERWORK the dough.
06Divide into two balls; place one on either end of the baking stone or cookie sheet; pat into an 8-inch disk, about half-inch thick.
07Using a pastry brush, spread the reserved egg-milk over the tops of both disks; sprinkle with Topping of Choice covering thoroughly.
08With a pizza cutter or big knife, cut each cake into wedges (four large or six small), LEAVE IN PLACE.
09Bake for 20-25 minutes (tops will be golden brown); separate wedges and check that dough is "dry" -- if not, pop back in oven & give it 2-3 more minutes; then serve immediately.
10SERVE WITH: Recipe #186965 or Recipe #208437.
11LEFTOVER SCONES: as if -- but okay IF you have leftovers, cut horizontally, spread with butter and toast lightly.
12GREAT COMBINATIONS:.
13chocolate chips with cranberries & brown sugar topping.
14chocolate chips with orange zest & orange flavoring.
15cranberries with walnuts.
16cranberries with apricots.
17apricots with nuts.
18poppyseeds with lemon flavoring & zest.
19cheese with nuts or chocolate chips.

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Rich recipe — supports nutrition-aware planning.

Bed &amp; Breakfast Scones

Bed & Breakfast Scones