"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Scones: Sweet Variations Recipe

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This recipe for Scones: Sweet Variations, by , is from The Martinson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jane Martinson Brandt
Added: Tuesday, February 15, 2011

Category:
Category:

Ingredients:  
Ingredients:  
2 cups flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup butter
1/2 cup sour cream
1/2 cup milk or half and half

Directions:
Directions:
Mix flour, sugar, baking powder, and salt together. Cut in butter or pulse in a food processor until resembles course cornmeal. Add sour cream and milk to make a dough. Divide dough in half. Pat each half out into a 6-7" round that is approximately 1 inch thick onto an ungreased cookie sheet. Brush tops with melted butter and sprinkle with sugar if desired. Cut each round into eight pieces and space apart. Bake at 400 for approximately 14 minutes until barely browned. Following are some variations to the basic recipe. If the dough seems too dry just add a little milk.

Variations:
Cranberry Walnut
Add 1/2 cup dried cranberries & 1/2 cup chopped walnuts

Apricot White Chocolate
Add 1/2 cup chopped dried apricots and 1/2 cup white chocolate chips.

Orange Almond
Substitute 1/2 cup orange marmalade for milk and add 1/2 cup slivered almonds.

Raspberry, Blackberry, or Strawberry
Substitute 1/2 cup preserves for milk.

Blueberry
Add 1 cup blueberries.

Lemon Poppyseed
Add the zest and juice of 1 lemon and 1 tablespoon of poppy seeds. Replace 1/2 cup sour cream with lemon yogurt.

Maple Nut
Substitute 1/2 cup maple syrup for milk and sugar. Add 1/2 cup walnuts or pecans and 1 teaspoon maple flavoring.

Raspberry Cream
Add 1/2 cup frozen raspberries.

Number Of Servings:
Number Of Servings:
16 servings
Personal Notes:
Personal Notes:
I always loved using the little white cups at Grandma Martinson's house while the ladies had egg coffee out of the fancy teacups with the gold rims. I have my own teacup collection with one of Grandma's teacups. I drink coffee out of it sometimes and I keep it in my Mother's china cabinet at the cabin.

Back to the scones, since you get two rounds out of the basic recipe you can half the amount of the variations and make two different kinds of scones.

 

 

 

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