Scones

Sometimes I think I owe my entire reputation as a cook to the fact that I steal great recipes. Thank you, Kath, for stealing the recipe from that Irish nun. I made four batches of dried cherry almond scones in the past three days. There is a sweet version and a savory version--either version is simply perfect. People ask me for this recipe so often that I decided to post it here for all the world to see. (Like anyone is actually reading this blog!)

Kath’s Scones

For sweet scones:
2 cups all purpose flour
1 ½ tsp baking powder
½ tsp baking soda
¼ tsp salt
6 tablespoons unsalted butter
½ cup buttermilk (may need more)
1 large egg
1 ½ tsp vanilla
1/3 cup granulated sugar
2/3 cup raisins or other dried fruit (cranberries/cherries)
½ tsp grated orange rind

Mix flour, baking powder, baking soda, salt, and sugar in large bowl and cut in butter with pastry knife. In small bowl, mix buttermilk, egg, and vanilla. Pour into flour mixture then stir in fruit and orange rind.
Flour hands and turn dough onto ungreased cookie sheet lined with parchment paper. Pat gently into circle 1 ½ - 2” high and score into 8 scones with floured knife. Sprinkle top with additional sugar.
Bake in preheated oven at 375º for 18 – 20 minutes until top is light brown.

For savory scones:
2 cups all purpose flour
1 ½ tsp baking powder
½ tsp baking soda
¼ tsp salt
6 tablespoons unsalted butter
½ cup buttermilk (may need more)
1 large egg
½ cup Parmesan cheese, grated
1/8 tsp cayenne pepper
1 tsp. minced chives

Mix dry ingredients in large bowl and cut in butter with pastry knife. In small bowl, mix buttermilk and egg. Pour into flour mixture. Stir in cheese, cayenne, and chives.
Flour hands and turn dough onto ungreased cookie sheet. Pat gently into circle 1 ½ - 2” high and score into 8 scones with floured knife.
Bake in preheated oven at 375º for 18 – 20 minutes until top is light brown.