Makes 8 large or 16 smaller scones
Ingredients
• 3cups flour
• 1/3 cup sugar
• 3/4 tsp salt
• 1 tsp baking powder
• 1/2cup(8TBS)cold butter
•1 cup of dried fruit( 2 cups of fresh blueberries work well too)
•l cup white chocolate chips
•2 large eggs
•2 tsp vanilla extract
• 3/4 cup whole milk
•For topping: 2tsp whole milk and 2TBS Turbinado or sparkling sugar
Directions
Preheat your oven to 375F. Line a baking sheet with parchment and dust with a little flour.
In a large mixing bowl, whisk together all the dry ingredients. Cut in the butter just until the mixture is unevenly
crumble (you can do this is two knives or if using your mixer watch closely it will only take a minute or so to get the right consistency- don’t over mix). It’s ok for some larger chunks of butter to remain incorporated. Stir in the fruit, chips, and/or nuts.
In a separate mixing bowl, whisk together the eggs, vanilla or other flavor, and half & half or milk. Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together. Again don’t over mix.
Place dough on a floured surface or parchment paper and form into a 7 inch circle for larger scones (divide in half for smaller scones). The surface and edges may have cracks, that’s OK. Using a bench knife that you’ve run under cold water, slice it into 8 wedges. Carefully separate and pull the wedges away from one another an place on parchment papered cookie sheet. There should be about 1/2” of space between them, at their outer edges. Brush with a bit of milk and top with coarse sparkling sugar, if desired.
Bake scones about 30 minutes until lightly browned, you may need to turn the cookie sheet half way through bake to ensure even bake. Remove them from the oven let them sit for 4 to 5 minutes to firm before removing them. Simply delicious!
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