Recipes that can occupy more than one space are great. A sauce that doubles as a dip, a mix that can be turned into two quick dishes...or a breakfast treat that can easily take place of an afternoon snack or dessert. This scone recipe is easy and versatile. Change the raisins out for almost any dried fruit for a great change in taste.
Start your morning with this Old Fashioned Fruit Scone.
3 cups All-purpose flour
5 tsp Baking powder
1 cup Granulated sugar
1 Egg
1 cup Butter, shortening or margarine
1 cup Milk
1/2 cup Raisins, currants or mixed dried fruit
Preheat oven to 375. Measure flour, baking powder and sugar into a mixing bowl. Cut the butter in with a pastry blender (I don't have one, so I use knives or forks) until the size of peas.
Beat in milk, egg and fruit until well incorporated.
Turn out onto a lightly floured board and pat to 1/2-inch thickness.
Cut out with a floured cutter into 2-inch rounds (or, using a sharp knife, cut into triangles, which is the traditional Scottish method) and bake for 12 to 15 minutes.
***TIPS***
Change the dried fruit for a easy recipe update. It's great served with jam and freezes well. I like to make a batch, freeze them and set a couple out at night. They're nice and thawed by morning, and ready to be eaten.
To make it healthier, substitute half of the AP flour for wheat flour. While I wouldn't suggest substituting all of it, if necessary, use 7/8 C whole wheat flour instead of 1 C AP flour.
0 comments:
Post a Comment