An easy recipe with many flavor options. This is a wet mixture with more of a quick bread consistancy.
2 cups flour
1/4 cup sugar
1 Tablespoon Baking Powder
6 Tablespoons cold butter ( don't use margarine or oil!)
2 large eggs
1/3 cup cream ( yogurt or sour cream will also work)
For Fruit Scones add 1 1/2 cups fresh or canned fruit ( chopped). If you choose to use dry fruit plum it first in boiling water.
1/2 teaspoon almond or orange extract ( the orange is good with cherries!)
1/2 teaspoon nutmeg
For Pumpkin Scones add 1 1/2 cups canned pumpkin, 1 teaspoon cinnamon, 1/2 teaspoon cloves, 1/2 teaspoon nutmeg, 1 teaspoon vanillia, and 1/2 cup more sugar.
Preheat over to 375
Lightly grease 12 cup muffin pan
In large bowl whisk together flour, sugar, spices, and baking powder
Cut the butter in with pastry blender or fork.
In a seperate bowl whisk together the eggs, cream, and extract. Stir this onto the dry ingredients. Add fruit untill everything is well combined. Put 1/4 cup into each muffin tin.
Toppings: ( put these on before baking)
For pumpkin scones I like to use a mix of brown sugar, cinnamon and peacans ( finely chopped)
With cherries I use coconut.
Other toppings: hersheys kiss, walnuts, butterscotch chips.
Bake for 18 to 20 minutes. Should be lightly brown on the top and spring back to when touched in the center.
Wait untill completely cool before taking out of muffin tins. Carefully run a knife around the edge of each one before removing. These muffins will have a nice almost crisp outside texture and be soft on the inside.
Yeild 12 hardy dessert or tea time scones.