photo by Chef Glaucia
- Ready In:
- 1hr 15mins
- 1 3⁄4 cups all-purpose flour
- 1 cup white whole wheat flour
- 1⁄2 cup sugar
- 1⁄2 teaspoon salt
- 1 tablespoon baking powder
- 1⁄2 cup butter, chilled
- 2 large eggs
- 2 teaspoons vanilla extract
- 2⁄3 cup milk
- 1 cup dried cranberries (or any other dried fruit, chopped )
- 1⁄2 cup white chocolate chips (or any other chips, nuts, or a combination, optional )
- In a large mixing bowl, whisk together all the dry ingredients.
- Work in the butter with a fork just until the mixture is unevenly crumbly; it's ok for some large chunks of butter to remain unincorporated.
- In another mixing bowl, whisk together the eggs, vanilla and milk. Stir in the fruit, chips, and /or nuts, if using them.
- Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together.
- Scrape the dough onto a floured pan or a parchment lined baking sheet, and divide it in half. Round each half into a 5" circle; or a 6" circle ( if you've added fruit, nuts, etc. ). The circles should be about 3/4" thick.
- Using a knife that you've run under cold water, slice each circle into 6 wedges.
- Carefully, pull the wedges away form the center to separate them just a bit; there should be about 1/2" space between them, at their outer edges.
- Sprinkle scones with coarse sugar ( or cinnnamon ), if desired.
- Place the pan of scones in the freezer for 30 minutes, uncovered.
- While the scones are chilling, preheat the oven to 400º F.
- Bake the scones for 20 to 25 minutes, or until they're golden brown.
- Remove the scones from the oven, and cool briefly on the pan. Serve warm.
- To store scones, cool them in a wire rack. When they're completely cool, wrap in plastic and keep at room temperature for up to 5 days.
- Notes: To make free-form rather than wedge-shaped scones, use a large ice cream scoop or spoon, dollop the scone dough in a 1/3 -cupfuls onto a parchment lined baking sheet.
- Scones can be frozen. To reheat frozen scones, tent them lightly with foil and place them in a preheated 350º F oven for about 20 minutes.
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This is such a great recipe! I love how versatile it is--instead of trying to find separate recipes for different flavor combinations--you can just mix & match with this one recipe! I cut the recipe in half & used organic white flour to make it healthier. I used 1/4 cup almonds & 1/4 cup choc chips--and did not freeze them as directed (I was in a hurry). I baked them @ 350 for 15 min & that was perfect. What I really appreciated with this recipe was the detailed instructions. For someone who doesn't make scones very often, it really helped & that is a big reason why I picked this recipe. I was able to cut them into the wedges due to the well-written instructions (I've had problems in the past) but also look forward to trying the "scoop" method. Thank you again!