(To the tune of Carol of the Bells)…
Hark, smell the scones,
Sweet and savory scones,
All seem to smell,
Really, really swell!
Gayly I mix, Working magic tricks,
Turn a crumbled mess,
Into fluffy dough.
Yummy, yummy, yummy, yummy, SCONES
Yummy, yummy, yummy, yummy, SCONES!
Ok, so, I’m a wee bit excited about this scone recipe. Here’s why. Because it’s a basic recipe that you can tweak a hundred different ways. I love recipes like that!!
This scone is a savory cheddar scone. But if you add sugar to the mixture, you can make sweet variations of this same scone.
- Chocolate-cherry scones (stir in 1/4 c. dried cherries and 2 oz. chopped chocolate)
- Apricot-ginger scones (stir in 1/2 c. finely chopped dried apricots and 2 T. chopped crystallized ginger)
- Cranberry-pistachio scones (stir in 1/4 c. sweetened, dried cranberries & 1/4 c. chopped pistachios)
- Brown sugar-pecan scones (Substitute brown sugar for gran. sugar and add 1/2 c. chopped pecans)
Savory Ideas: (Omit sugar)
- Bacon, cheddar, and chive scones (stir in 3/4 c. shredded cheddar, 1/4 c. chopped bacon, 2 T. chopped chives, and 1/2 t. black pepper)
- Ham-and-swiss scones (stir in 3/4 c. shredded swiss cheese and 3/4 c. chopped ham)
- Pimiento cheese scones (stir in 3/4 c. shredded cheddar and 3 T. chopped pimentos)
- Rosemary, Pear, and Asiago scones (stir in 3/4 c. chopped fresh pear, 1/2 c. grated asiago cheese, and 1 t. chopped rosemary)
Let me know what variations you come up with!
|Basic Scones (and many variations!)||
- 2 c. all-purpose flour
- 1/3 c. sugar
- 1 T. baking powder
- 1/2 t. salt
- 1/2 c. cold butter, cut into 1/2 in. pieces
- 1 c. whipping cream, divided
- wax paper
- Preheat oven to 450. Stir together first 4 ingredients in a large bowl. Cut butter into flour mixture with a pastry blender until crumbly and mixture resembles small peas. Freeze 5 minutes. Add 3/4 c. plus 2 T. cream, stirring just until dry ingredients are moistened.
- Turn dough out onto wax paper; gently press or pat dough into a 7-in. round (mixture will be crumbly). Cut round into 8 wedges. Place wedges 2 in. apart on a greased baking sheet. Brush tops with remaining 2 T. cream just until moistened.
- Bake at 450 for 13-15 minutes or until golden.
Recipe Source: Southern Living Magazine, December 2010