Scones

Blueberry (on left) and Cinnamon and Raisin (on right) Scones

This weekend I was home for President's day and was so glad to have a kitchen to make whatever I wanted.  So I looked through my shelf of cookbooks and decided to make scones for breakfast this morning.  I modified the recipe a bit and added fresh blueberries to one scone mixture and then added cinnamon and raisins to the second scone mixture.  

Both scones were flaky and delicious, the blueberries popped in my mouth when I took a bite and the cinnamon added great flavor to the second mixture.

Here is the recipe:

Scones

2 cups flour

2 teaspoons baking powder 

1/2 cup butter, or 1 stick of unsalted butter

1/3 cup light brown sugar 

1/2 grated lemon 

1 egg

2-4 teaspoons milk

add blueberries or a teaspoon of cinnamon and raisins

1. Preheat oven to 375°.

2. Sift flour and baking powder into a mixing bowl.

3. Mix butter into flour mixture until it resembles bread crumbs. 

4. Add light brown sugar and grated lemon to flour and butter mixture.  

5. In a separate bowl beat egg and add 1 teaspoon of milk to egg.

6. Create a well in the center of the mixture and add egg mixture. 

7. Mix with fork until the dough comes together. Add more milk if needed. Knead dough until incorporated.

8. Add blueberries or a teaspoon of cinnamon and raisins.

9. Form scones and place on baking sheet sprayed with cooking spray. 

10. Bake for 15-20 minutes (depending in size of scones) or until golden brown. Serve warm.