Ingredients
- 2 cups all-purpose flour
- 1/3 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold butter , cut into 1/2-inch cubes
- 1 cup whipping cream , divided
Directions
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Preheat oven to 450°; stir together the first 4 ingredients in a big bowl.
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Cut butter into flour mixture with a pastry blender until crumbly and mixture resembles small peas.
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Freeze 5 minutes.
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Add 3/4 cup plus 2 tablespoons cream, stirring just until dry ingredients are moistened.
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Turn dough out onto wax paper; gently press dough or pat dough into a 7-inch round (mixture will be crumbly).
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Cut round into 8 wedges.
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Place wedges 2 inches apart on a lightly greased baking sheet.
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Brush tops of wedges with remaining 2 tablespoons cream just until moistened.
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Bake for 13-15 minutes or until golden.
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*Chocolate-Cherry Scones-stir 1/4 cup dried cherries, coarsely chopped, and 2 oz coarsely chopped semisweet chocolate with cream.
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*Apricot-Ginger Scones-stir in 1/2 cup finely chopped dried apricots and 2 T finely chopped crystallized ginger with cream.
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*Cranberry-Pistachio Scones-stir in 1/4 cup sweetened dried cranberries and 1/4 cup coarsely chopped roasted salted pistachios with cream.
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*Brown Sugar-Pecan Scones-substitute brown sugar for granulated sugar; stir in 1/2 cup chopped toasted pecans with cream.
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*Bacon, Cheddar, and Chive Scones-omit sugar; stir in 3/4 cup shredded sharp Cheddar cheese, 1/4 cup finely chopped cooked bacon, 2 T chopped fresh chives, and 1/2 t freshly ground pepper with cream.
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*Ham and Swiss Scones-omit sugar; stir in 3/4 cup shredded Swiss cheese and 3/4 cup finely chopped baked ham with cream.
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*Pimento Cheese Scones-omit sugar; stir in 3/4 cup shredded sharp Cheddar cheese and 3 T finely chopped pimento with cream.
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*Rosemary, Pear, and Asiago Scones-omit sugar; stir in 3/4 cup finely chopped fresh pear, 1/2 cup grated Asiago cheese, and 1 t chopped fresh rosemary with cream.