This is my go-to scone recipe. Until our recent kitchen renovation, this recipe was taped into the cupboard door where I could have quick access to it. I made it so often over the years whenever we needed a pick-me-up during a long, tedious school day.
I still recall all of my children sitting on our old, long Queen Anne’s couch watching an old version of The Railway Children with a table of tea and these scones spread before them.
This recipe is a “base recipe” and can be adapted for whatever fruit is in season: a generous handful of cut strawberries, wild blueberries, or juicy peaches.
I copied the recipe out in watercolor for a friend and thought I’d share it with you here.
~Old Fashioned Scones~
2 cups flour
3 T. sugar
2 t. baking powder
Pinch of salt
6 T. shortening
1/2 cup milk
whatever “add-ins” you want, about a cup’s worth total: strawberry slices, blueberries, peach, Craisins, nuts, chocolate chips, etc. You can add a teaspoon of lemon or orange zest as well.
My favorite variations: lemon zest and strawberry, lemon zest and blueberry, white chocolate chips with chopped Craisin and a few crushed walnuts.
Preheat oven to 400. Sift dry ingredients. Cut in shortening. Stir in milk and form a ball that just holds together. Press in your “add ins”. Press into a 1/2″ circle shape on an ungreased cookie sheet. Cut into 8 wedges. Brush with egg. Sprinkle with sugar. Bake for 8-10 minutes or until slightly browned.
Though these are sprinkled with sugar, you can also add a glaze made of powdered sugar and lemon juice or water if you like, as well.