Scrumptious scones

These fantastic scones are so easy to make... and literally disappear as soon as they are out of the oven. Add some fresh butter (or coconut oil), or sweet cream (for the dessert variety) and there is nothing more scrumptious on a rainy day. The recipe is one I acquired from my 'aunt-in-law' who is a positively AMAZING cook/baker and overall talented woman. Not only has she filled our kitchen with delicious treats from her personal recipe collection, she has also made dolls, blankets, outfits and sleeping bags for the kids... not to mention she was the creator of Joshua's linen wedding suit.

Cranberry Scone Edition

Ingredients:

2.25 cups all purpose flour (or any flour you wish to substitute)

2 Tbsp brown sugar (optional)

2.5 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 cup cold butter, cubed (can easily replace with coconut oil)

1/2 cup currants, berries, or raisins (use cheese for savoury variety; or your favourite nuts)

1 cup buttermilk (or yogourt)

1 egg slightly beaten (optional, this is just for the topping)

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Preheat oven to 425°F (220°C).

In a large bowl stir together flour, sugar, baking powder, soda and salt. Using a pastry blender cut in butter until you create coarse crumbs (if you don't own a pastry blender, just melt the butter and stir it in). Stir in the dried currants, raisins, or whatever you want to add (get creative with your favourite choices). If you are making savoury scones, omit the sugar and replace the currants with your favourite cheese (e.g.: cheddar, gouda).

Add buttermilk to the mixture all at once stirring with a fork to make soft and sticky dough.

With lightly floured hands press dough into a ball. On a lightly floured surface knead gently about 10 times. 

Roll the dough into small balls (about two tablespoons, or one ice-cream scoop, of dough per scone) and place on to a lightly greased cookie sheet.

Optional: brush the tops of the scones with the lightly beaten egg (this gives them a shine on top once baked).

Bake in preheated oven for about 12-15 minutes or until golden. Let cool on racks.

Delicious on their own, or enjoy with a favourite spread.

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A sweet little addition...
Since I posted this, many of you have asked for the sweet cream recipe which I now almost always serve with the scones. So here it is... oh so simple!!!

1 cup natural cream cheese
juice from 1/2 lime
1 tsp vanilla essence
4-5 Tbsp sugar (any variety you like, i usually use brown sugar, but you can replace with icing sugar)

Mix the cream cheese with a hand blender at medium to high speed. Add vanilla and lime juice, and blend for an additional few minutes. Add in the sugar, and blend until smooth.
You can add more sugar if you prefer a sweeter cream.
If you would like a fluffier version, blend the white of an egg until fluffy, and then fold into the cream cheese mixture to get a nice soft consistency. Enjoy!!!