Source: Nonni, Cir. 1990’s
My mom began making these scones about 20 years ago. She makes them on Sunday’s, and always when she has over-night guests. These scones can be customized by you in so many ways. You can substitute raisins for cranberries, and add in the dough sliced almonds or roll the scone in sliced almonds before you bake. You can frost them, dust them with a light sprinkle of powder sugar, or just leave them plain. Anyway you go, these are super! Enjoy.
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings 12 scones
- 2 1/2 cups flour
- 1/4 cup sugar
- 1/2 tsp salt
- 2 tsp baking powder
- 3/4 cup butter cold
- 1 cup milk
- 1/4 cup raisins optional, (or cranberries)
- 1/4 cup hazelnuts optional, but chopped (or almonds)
Preheat oven to 425° F. This recipe is best if done by hand, and not with a mixer. Begin by combining all dry ingredients.
Cut your butter in small cubes and add to mixture. Begin to combine with your hands, and squeeze the butter together with the dry mixture.
When just about combined, add the milk. If desired add your optional dried fruit and nuts. Do a final bind.
Pre-line or butter muffin tin or cookie tray. I find it works best if I use a ice cream scooper to scoop the dough onto the tray or into the muffin tin. Place tray in oven and bake for approx. 18 min. When cooled, ice with icing of choice- (see below)
You can call it icing, I’d rather call it a drizzling.
Powder sugar and maple syrup, using a fork, whip or blend it to a smooth consistency. When happy with the texture, use a fork and drizzle on the scone.