Scones

I love to bake on weekend mornings. I think that it is because I don’t have the time during the week. It makes me slow down and enjoy the simple pleasures of cooking and spending some time with my family. One of my favorite things to bake is scones. They are quick, can be healthy, and are satisfying. They also hold up well in the freezer so you can make enough to put some away to enjoy during the week too!

Here is a recipe that I have adjusted a little by replacing some of the all-purpose white flour with whole wheat pastry flour.  It is also easy to change the flavor by adding different fruits and spices to suit your taste.

Dried Cranberry Scones

Dried Cranberry Scones

2 c. flour (I used 1 c. whole wheat pastry flour & 1 c. all purpose unbleached flour)
1/4 c. granulated sugar
3 tsp. baking powder
1/4 tsp. salt
1/4 c. margarine or butter (I use butter)
2/3 c. dried fruit (use fresh or frozen if desired)
2/3 c. evaporated milk (you can use fat free or low fat if desired.  You will need about 1 tbsp. more if you are using whole wheat flour)
Sugar for sprinkling

Heat your over to 400°.  In a medium bowl, combine flour, sugar, baking powder and salt; blend well.

Mix dry ingredients; then cut in the butter

Mix dry ingredients; then cut in the butter

Using a pastry blender or fork, cut in the butter until the mixture is crumbly.  Add and mix in any spices you desire (optional).  I have used cinnamon or nutmeg.  Measure out the milk in a measuring cup and add the egg.  Beat together, then add to the dry ingredients.

Add liquid ingredients, then add the fruit

Add liquid ingredients, then add the fruit

Stir in any dried fruit you may want to use.  I have used dried cranberries, raisins, currants, dried cherries, fresh or frozen blueberries and frozen raspberries. Note:  when using berries make sure that they are firm if fresh.  The batter is thick and they may mash up into the dough. Also note that frozen fruit such as raspberries or strawberries will make the dough a little stickier.  You may need to add additional flour when you need the dough.

Adding frozen raspberries

Adding frozen raspberries

Stir until the dry ingredients are just moistened.  Turn out onto a floured board.  Gently knead the douth about 5 – 6 times.

Dough after kneading

Dough after kneading

Place on an ungreased cookie sheet; press into an 8-inch circle, about 1 inch thick.  Using a knife that has been dipped into flour, cut into 8 wedges; do not separate.

Cut into 8 wedges; do not separate

Cut into 8 wedges; do not separate

Sprinkle the top with sugar.  I’ve also used cinnamon and sugar, it works great!

Bake at 400° for 15 – 20 minutes or until golden brown. Cut into wedges; serve warm.

Dried Cranberry Scones

Dried Cranberry Scones

Any that are left uneaten can be wrapped and placed in the freezer.  I like to make extra and wrap them individually and then place them in a plastic freezer bag.  This way they are easy to take on the go! Easy to warm up in the microwave for about 10 – 15 seconds.

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One response to “Scones

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