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  • Renae’s scones recipe

Renae’s scones recipe

Posted on Mar 19th, 2020
by Matthew
Categories:
  • Recipes

Renae’s Scones recipe


⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown.

By thesmartcookiecook.com
A recipe of Renae’s scones recipe. Read more below.
Renae’s scones recipe, recipe Rating: 4.6
Number of votes:93
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.

Related posts:

Refrigerator bran muffins Barb’s cranberry nut bread Rhubarb dessert recipe Country rose morning cakes


Reference: Renae’s scones recipe

Recipe type: xarchivex

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Matthew

An amateur chef, mainly cooking for friends and peers. Likes to drink good wine, too. Sous-vide apprentice. Prefers salty food over sweetstuff.

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