Creative Classic Scones

2 cups all-purpose flour
1/4 cup white sugar
1 tbs. baking powder
1/2 tsp. salt
1/2 cup dried fruit &/or toasted chopped nuts

Creative Options: 
Dried fruit: currants, raisins or cranberries
Nuts: pecans, almonds or walnuts
Extras: white chocolate chunks, lemon or orange rind
6 tbs. cold unsalted butter, cut into cubes

3/4 cup whipping cream
2 large egg yolks
1 large egg lightly beaten w/ 1 tbs. milk – for glazing
1 – 2 tsp. sugar

Preheat oven to 400◦F.  Line a heavy baking sheet with parchment paper. 

In large bowl, whisk together the flour, sugar, baking powder, and salt.  Add your choice of creative options.  Cut in the butter with pastry blender or two table knives until the largest pieces of butter are about the size of peas. Avoid mixing too much with your hands.

In a small bowl, blend the cream and egg yolks.  Add this all at once to the flour mixture.  Stir with a fork to begin combining the wet & dry ingredients and then gently use your hands to gently knead the mixture together until all the dry ingredients are absorbed into the dough and can be gathered into a moist but still shaggy ball.  Don’t be tempted to add more liquid as the scones will not hold their shape.  The dough benefits from minimal handling - over-kneading may cause scones to be hard.

Set the rough ball in the centre of the prepared baking sheet and pat it gently into a 7” round about 1” thick.

With a sharp knife, cut the round into eight wedges, triangles or use a small can to create the desired shape (square or round).

Brush lightly with egg-milk glaze & sprinkle with sugar.

Bake until scones are a deep golden brown (usually 18 – 20 minutes)

Slide parchment paper onto a rack & let scones cool for 10 – 15 minutes before serving.

Scones can be frozen up to 6 weeks and then re-heated.  A lovely treat served with butter & homemade jam!