Ever Made Scones?

They are almost the same as biscuits. Just a bit sweeter. I made this recipe today. It is a keeper!

You can a variety of delicious scones with this recipe by adding different dry fruits or nuts!! I love these!

I covered my baking sheet with parchment paper. I love using parchment paper because nothing sticks to the pan. :)

Cindy's Scones

2 C all-purpose flour
2 T sugar
1 T baking powder
1/4 C dried fruit
6 T butter
1 egg
1/2 C milk

Preheat oven to 425 degrees F. Add dry ingredients, dried fruit and butter (sliced in 6 chunks) to food processor or blender. Process or blend to cut in butter. Remove mixture to a bowl. Combine egg and milk in second bowl and stir into dry ingredients; just to moisten all the dry ingredients. Gently knead on lightly floured board, and pat out to 3/4" thick. Cut out in hearts or circles and bake on ungreased pan at 425 degrees F for 8-10 minutes. Brush with egg or milk before baking if desired. For multiple batches, there's no need to wash the bowl and blade between batches. I used dried cranberries, but you could also add raisins, dates, cherries or blueberries or even mini chocolate chips. You may also add 1/4 cup finely chopped almonds or pecans. Stir nuts into dry mixture before adding egg and milk.
This recipe makes 12 scones.

Serve with lemon butter, Devonshire or whipped cream, or a good jam. Enjoy!

To Make Ahead: Bake first, then freeze in freezer zipper-seal bags up to 1 month. Heat to serve.

Perfect for a lady's tea!

Original scone recipe from Cindy Greene

Mock Devonshire Cream

1/2 cup heavy cream or 8 oz softened cream cheese
2 Tbsp confectioner's sugar
1/2 cup sour cream

In a chilled bowl, beat cream until medium-stiff peaks form, adding sugar during the last few minutes of beating. If you are using cream cheese, just stir together with sugar. Fold in sour cream and blend. Makes 1-1/2 cups.

Lemon Butter

1/2 C lightly salted butter, at room temperature
2 tsp lemon zest
2 T lemon juice

Cream butter with wooden spoon until light and fluffy. Add the rind and lemon juice and blend well. Transfer to a sheet of heavy-duty aluminum foil. Roll the foil around the mixture, forming a log 8" long and 3/4" in diameter. Tuck the ends in and label and freeze.

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These recipe may be freely distributed as long as the following information is included:

Leslie Sausage lives with her husband in rural Texas. She is the mom of four grown children, a freelance writer, and has a degree in business administration. You are invited to visit her online for more creative, practical and fun ideas -- http://heart4home.net.