|Christmas is the perfect season|
to indulge in melt-in-your-mouth
scones, accompanied by your
A few years ago, however, I found a delicious—and almost fail proof—recipe for scones. I call them Christmas Scones because that’s the only time of year I make them. They’re hard to resist and, let’s be honest, not exactly health food. But for the holidays, we can splurge, right?
Holiday Scones – Basic Recipe
2 cups all-purpose flour
1/3 cup sugar
1Tbsp. baking powder
½ tsp. salt
½ cup cold butter, cut into ½-inch cubes
1 cup whipping cream, divided
1. Preheat oven to 450°. Stir together first 4 ingredients in a large bowl. Cut butter into flour mixture with a pastry blender until mixture is crumbly. Freeze 5 minutes. Add ¼ cup plus 2 Tbsp. cream, stirring just until ingredients are crumbly. (If mixture seems too dry, add more cream a tsp. at a time. Mixture should not be too wet or sticky.)
2. Turn dough out onto wax paper; gently press it into a flat, round shape about an inch thick. (A hint from my high school home ec days: Handle the dough as little as possible for lighter, flakier scones.) Depending on how big you want your scones, you can make one round and cut it into 8 wedges, or you can make smaller ones by forming two smaller rounds (about 5 inches) and cutting those into 8 wedges. Place wedges about an inch apart on lightly greased baking sheet. (I use PAM.) Brush tops of wedges with remaining cream, just until moistened.
3. Bake at 450° for 13 to 15 minutes or until golden.
Wait! Before you rush out to buy the ingredients, let me make a suggestion. While the basic scones are delicious spread with butter and/or jelly, they are also easy to play around and get creative with. So let me share some of my variations.
For all variations below, add the extra ingredients to the flour mixture before adding the cream. Then add the flavoring to the cream before stirring it in. The amount of flavoring should be according to your taste, usually ¼ to 1 tsp.
Cranberry-Orange Scones: Orange extract, chopped dried cranberries and small bits of candy orange slices. (A trick for cutting up the orange slices is to do it with kitchen scissors sprayed with PAM.)
Cinnamon-Pecan Scones: Toasted pecan pieces and mini cinnamon chips.
Cherry-Chocolate-Almond Scones: Almond flavoring, chopped dried cherries, and mini, semi-sweet chocolate chips.
Lemon-Poppy Seed Scones: Lemon flavoring and poppy seeds. Serve with lemon curd.
The possibilities are endless. If you like, add a glaze by whisking together powdered sugar, cream or milk, and whatever flavoring you want to a desired consistency. Drizzle it over scones. You can even go savory, adding ingredients such as grated cheese, bacon, ham, or herbs.
One final hint. I always divide one batch in half when I remove it from the freezer and before I add the cream. (Be sure you add only half the cream to half the mixture.) Then I make half of it as one variation, and another variation with the other half. That way I get two kinds of scones from one batch.
Give this recipe a try. You won’t be disappointed. These scones are heavenly right out of the oven, but they’re also very tasty warmed up in the microwave. If you come up with an especially yummy variation, please share!
|I got these four variations from two batches of the recipe. |
Starting at top and going clockwise: Cinnamon-Pecan,
Cranberry-Orange, Cherry-Chocolate-Almond, Lemon-Poppy Seed.