In the midst of New England’s latest snowstorm I got the hankering to bake scones, something I’ve never done before. I didn’t want anything with a particular flavor theme because I was keen to the idea of slathering on jam or honey at leisure, so I decided to try concocting my own simple base recipe. You can easily mix it up by adding a bit of cinnamon, honey or even maple syrup to the ingredients, a cup of fruit or chips or nuts, compensating a bit here and there for the additions. The fact that I scrapped this together on such a whim and the result was actually quite good – that tells me you can do just about anything you want with this recipe and you should be fairly safe! And if you manage to wind up with something that doesn’t resemble a scone in either look or flavor…well, you’re a bit more talented than I am!
Basic Sugar Scones
3 cups flour
3 tablespoons sugar
8 tablespoons butter, sliced
4 teaspoons baking powder
Pinch of salt
3/4 cup heavy cream
1 teaspoon vanilla extract
1 tablespoon sugar
Slice the butter and let it sit at room temperature while you prepare the other ingredients. Preheat oven to 350 degrees
In a mixing bowl combine flour, sugar, baking powder and salt. Cut the butter into the mixture with two knives.
In a separate bowl mix cream, egg and vanilla extract. Gently stir the combination into the dry ingredients with a fork.
Set the mixture onto a working surface. Form it into a circular shape, either with your hands or a rolling pin. Cut into triangles (a plus sign, then an X). Gently place onto a greased baking sheet and cook for 20 minutes.
Remove from the oven, sprinkle with sugar, and return to the oven for 12 minutes. Serve hot with jams or preferred toppings and a cup of tea, and enjoy!