My Favorite Scones Recipes

Steps:

• Preheat oven to 425°F
• Stir flour, sugar, baking powder, and salt in a mixing bowl.
• Stir in any additions.
• Pour in 1 1/4 cups cream and stir to incorporate all the flour mixture. If you can't incorporate all the flour in 10-15 strokes, drizzle in a bit more cream ( about 1 T extra).
• Turn the dough out on a floured surface and knead gently once or twice to bring together.
• Pat into a half-inch-thick round and cut into wedges with a floured knife, or cut with a floured biscuit cutter.
• (This will make 8 or so 3-inch round scones or around 15 2-inch round.) Place on a baking sheet and bake until just golden and firm on top, about 15 minutes depending on size.

Steps:

• Before starting scones, place raisins in a bowl and cover with Amaretto. Cover with plastic wrap and refrigerate for at least an hour or until raisins have plumped. Combine dry ingredients in a bowl. Cut in butter with a pastry cutter until mixture resembles crumbs. In another bowl mix together the egg, milk, cream and Amaretto. Pour into dry ingredients and mix until just combined. Add the raisins and nuts. Mix until a dough comes together. Turn dough onto a lightly floured surface and knead lightly. With a round cutter (2 or 3-inch) cut dough. Space scones at least 1 to 2 inches apart on an ungreased cookie sheet. With the remaining 2 tablespoons of cream brush each top of the scones. Bake the scones at 350 degrees for 12 to 14 minutes or until scones are light brown in color. Let scones cool and dust with confectioners' sugar.

Steps:

• Preheat oven to 400 degrees.
• Lightly grease a baking sheet.
• Combine flour, sugar, baking powder, and salt.
• Cut in Crisco with a knife or pastry blender.
• Combine egg and milk.
• Mix egg mixture into flour mixture until moistened.
• Turn dough out onto a lightly floured surface and knead briefly.
• Pat dough into a circle 1/2 inch thick.
• Cut into 8 wedges and place onto baking sheet.
• Bake in preheated oven for 15 minutes or until golden.