Prep 10 mins
Cook 14 mins
I found this recipe on a website called "Good (& CHEAP) Eats." The dough feels quite dense, but the scones rise up nicely and they are light and delicious. The original recipe calls for self-rising flour, so if you have some on hand, you can skip the baking powder and salt. I used brown sugar and white chocolate chips. I'm sure I'll use semi-sweet chips (or both) at another time.
- 4 cups flour
- 2 tablespoons baking powder
- 2 teaspoons salt
- 1⁄2 cup sugar (or brown sugar)
- 1⁄2 cup butter, cubed
- 1⁄2 cup milk
- 1⁄4 cup cream
- 2 eggs
- 2 teaspoons vanilla
- 1 cup cranberries, coarsely chopped
- 1⁄2 cup chocolate chips (white or semi-sweet, use a bit more if you like)
- 3⁄4 cup powdered sugar
- 1⁄4 teaspoon vanilla extract
- 1 1⁄4 tablespoons milk
- Preheat oven to 400°.
- Measure flour, baking powder, salt and sugar into a large bowl.
- Mix in butter pieces with pastry blender (or fork, or two knives, or fingers) till coarse crumbs are formed.
- In another bowl, combine milk, cream, eggs, and vanilla extract.
- Slowly pour wet ingredients into dry crumb mixture and stir quickly, just until dough forms. (Overmixing will result in tough scones.).
- Empty dough onto lightly-floured surface. Knead three or four times with floury hands. Dough will be sticky.
- Shape dough into large, flat rectangle. Cut into squares. (or choose your favorite shape - I like to make 2 or 3 circles and then cut into wedges).
- Place evenly on ungreased cookie sheet or baking stone (may want to line with parchment or silpat mat).
- Bake for 12 to 14 minutes, until lightly browned.
- Cool slightly on a rack and then glaze if desired.
- For glaze: combine all ingredients till smooth and drizzle on slightly-cooled scones.