I whipped up a double batch of these this morning. So warm and flaky – just right for a rainy morning.
Here’s what you need for a single batch, which makes 8 large scones:
2 cups flour
4 TBSP sugar
1 tsp salt
1 TBSP baking powder
6 TBSP cold butter
2/3 cup dried cherries
1/2 cup half & half
These are very easy to make, you just need a pastry blender to mix in the butter. This is what you do:
- In a medium bowl mix flour, sugar, salt and baking powder.
- Cut in butter
- Stir in dried cherries
- Measure the half & half. Break one egg into the measuring cup with half & half, beat until well mixed.
- Pour into the dry mix and stir with a fork until combined.
- Turn out onto a floured board. Knead a few times until dough stays together.
- Pat out into a circle 1/2 to 3/4 inch thick.
- Cut into quarters, then cut each of those in half to make eight triangles total.
- Place on unbaked cookie sheet and bake at 400°F for 15 minutes or until edges are slightly browned.
I like to buy the big bags of dried fruit at Costco. Our store usually has dried blueberries, cherries and cranberries. You could substitute any kind of dried fruit you prefer for the cherries. Happy baking everybody!
Have you tried to make hash browns from fresh potatoes and ended up with a big gluey
mess? Here are some tips to make them turn out right!
- Wash the potatoes and pat dry
- Fill a large bowl with cold water and a teaspoon of lemon juice
- Working in batches, grate the potatoes, either by hand or with a food processor
- Place grated potatoes into the water as you continue to work. This helps to wash away excess starch. The lemon juice prevents them from turning black.
- Once finished grating, line a rimmed cookie sheet with paper towels or a clean dish towel
- Drain grated potatoes in a colander
- Spread out on the baking sheet and blot the top with additional paper or cloth towels
Pat them dry to help remove excess moisture.
- Heat several tablespoons of vegetable oil in a large skillet
- Add potatoes in a thin layer (no more than 1/2 inch deep)
- Cook on medium-high heat until browned, about 8-10 minutes
Yummy! Crispy and not mushy or gluey.
- Turn once and cook a few minutes more, until bottom is browned slightly
- Season with salt and pepper to taste
I love scones with coffee in the morning. I used to use a mix that was very good, but kind of expensive at $5 per bag. I tried a basic scone recipe a few days ago and it was just as good as the mix I used to buy. Problem solved!
You can add whatever you like to this basic recipe – I recommend dried fruit. I like to use Craisins or dried blueberries (the blueberries from Costco are the best!). You can also add nuts if you like. Mix in the bits after cutting in the butter, before adding the wet ingredients.
Divide into 8 sections with a knife.
- 2 cups flour
- 4 TBSP sugar
- 1 TBSP baking powder
- 1/2 tsp salt
- 6 TBSP butter, chilled
- 2/3 cup dried fruit
- 1/2 cup half & half
- 1 egg, beaten
- Heat oven to 400 degrees. Mix together the flour, sugar, salt and baking powder.
- Using a pastry cutter, cut in the six tablespoons of butter until well blended.
- Mix in any fruit or nuts, then add the half & half and the beaten egg. Mix until a soft dough forms.
- On a floured surface, knead the dough a few times until it stays together. Pat it out into a disk shape, 8-10 inches in diameter.
- Cut into eight triangles – first cut into a cross (four pieces) and then split each of those in half. See photo above.
- Place on an ungreased baking sheet, leaving space between each piece. Bake for 15 minutes. Scones should be lightly browned at the edges, but not dark.
This is a super simple recipe that only takes a few minutes to prepare. If you don’t have half & half, substitute with whole or 2% milk. I like to serve the scones warm, cut open with a little butter spread on them. yum!