Richard and I love this recipe. Usually they don't have any icing on them, but I was feeling artistic today. These are a nice change from cookies or cake and more filling I think. They were a great seller at the Farmers' Market a few years ago.
** For delicious Carrot Cake Scones, add 1 tsp. cinnamon & 1 1/2 cups finely shredded carrots to the recipe below.
2 1/2 C. hard white whole wheat flour
1/2 T. dough enhancer (optional)
1 T. baking powder
1/4 C. white sugar
1/8 t. salt
5 T. cold, hard butter (Smart Balance works well)
1/2 C. raisins or diced apples, etc.
3/4 C. milk (cow or soy)
1/4 C. plain yoghurt
1 egg (for glaze - optional)
1 T. milk
Preheat the oven to 400 degrees.
Mix the flour, baking powder, sugar and salt in a large bowl. Cut in
butter using two knives or a pastry blender or rubbing between your fingers until it is in pea sized lumps. Stir in the raisins.
Mix together milk and yoghurt in a measuring cup. Pour all at once into the dry ingredients, and stir gently until well blended. Overworking the dough results in terrible scones!
With floured hands and counter, pat scone dough into 2 discs about 2 inches thick and 6 in. in diameter and cut each disc into 6 triangles.
Place onto a parchment lined or greased baking sheet. Place them about 2 inches apart. Whisk together the egg and 1 tablespoon of milk. Brush the tops of the scones gently with the egg wash. Let them rest for about 5 minutes.
Bake for 10-12 minutes in the preheated oven, until the tops are golden brown. Options for decorating are: drizzle icing like lattice, break each scone apart, or slice in half and serve with
butter or clotted cream or a selection of jams - or even plain.
To freeze extras, wrap individually in saran wrap and then into a ziploc freezer bag.