Renae’s scones recipe

Renae’s Scones recipe
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♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown.
- Ingredients
- 2 cups flour
- 1/3 cup sugar
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 3/4 cup half and half
- 4 Tablespoons cold butter
- Variations
- Apricot Pecan:
- 3/4 cup chopped dried apricots
- 1/2 cup chopped toasted pecans
- 1/2 cup white chocolate chips
- Blueberry:
- 1 cup frozen sweetened blueberries (thawed in microwave 1 minute then drained)
- 1 cup toasted almonds
- Chocolate Almond
- 3/4 cup chopped maraschino cherries
- 1/2 cup toasted sliced almonds
- 2 squares chopped semi-sweet baking chocolate
- Other variations
- orange zest/dried cranberry/pecan
- apple/spice/walnut/raisin
- any fruit – sweetened and drained like strawberry, blackberry, or raspberry
Instructions:
This recipe was provided by Renae Vaughn, granddaughter of the owners of the Edwin K.
Cut butter into flour. Add sugar, baking powder, and salt. Stir in half & half. Add the rest of the ingredients (see variations that follow). Pat dough out onto a lightly floured surface in a flat circle or square, about 1-1/2 to 2 inches thick. Cut into serving wedges. Brush with half & half. Bake at 400 degrees 12 to 15 minutes. Brush with butter and sprinkle with sugar.
Reference: Renae’s scones recipe
Recipe type: xarchivex
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