There are many variations on scones.You can make them with different types of dried fruit, such as cherries or apricots. Savory scones might include Cheddar cheese or chives. You can use the recipe for the scone topping in the hearty autumn hot pot, pages 66–67, by itself to make savory scones.
Makes 12 scones
2 c. all-purpose flour
1 tbsp. baking powder
½ tsp. salt
½ c. butter (1 stick)*
2 tbsp. sugar
⅓ c. milk or buttermilk (enough to make a stiff dough)
⅓ c. currants or raisins (if desired)
Preheat the oven to 450°F.
In a large bowl, sift together flour, baking powder, and salt. Cut in the butter with your fingers as lightly as possible until the mixture resembles bread crumbs. Stir in sugar. Add the egg and mix with a fork. Gradually stir in the milk or buttermilk to form a stiff dough. Mix in currants or raisins, if desired.
On a lightly floured surface (such as a board or tabletop), roll dough out until it is ¾-inch thick. Cut into 2inch circles with a cookie cutter or the rim of a small drinking glass.
Place scones on a greased, floured cookie sheet and bake on the middle rack of the oven for about 10 minutes or until the tops are light golden brown.
Remove from oven and place on a wire rack. Serve while still warm with butter, jam, and whipped cream, if you like.
* To make low-fat scones, replace the butter in the recipe with about ⅓ c buttermilk, using enough to make a stiff dough. Another low-fat alternative is to use ½ c. skim milk plus 2 tbsp. melted margarine in place of the butter and milk or buttermilk.