Ashlie Family Scones Submitted by: Cheryl Ashlie Basic recipe for scones: 2 cups flour 1/4 cup white sugar
3 teaspoons of baking powder
Stir above together and then cut ¼ cup of butter or margarine into dry mixture so that margarine is smaller than pea size throughout. At this point you can add up to one cup of dried fruit mixture: golden raisins, regular raisins, dried cherries, cranberries, or any of your other favourites that are chopped to the size of a raisin. Make sure the fruit is evenly tossed throughout flour mixture. In a measuring cup pour 1/3rd cup of milk and blend in two eggs with a fork until completely combined with milk. Make a well in centre of the dry ingredients and pour in the wet mixture and stir with a fork until dough forms a ball. It usually takes floured hands to finish this off and gather up all of the mixture into a ball, which you then put on a floured surface. Knead and fold about 10 times and then shape into a long rectangle about ¾ of an inch thick. Slice the rectangle into about 12 scones and place on floured baking pan. I use a baking stone, but if you use a metal tray, you may want to use wax paper or spray the bottom before placing scones. Bake at 390F for 13-14 minutes. However, this is my oven, so if your oven is hot, start at 375 for 12 minutes and then check to ensure they are not turning brown. Scones should never be brown! This recipe is very versatile, so feel free to swap out the dried fruit for fresh fruit, such as blueberries, or apple slices. I will also make a brown sugar, cinnamon and margarine combination when I use apples, which I will add in when I knead the dough, allowing for a kind of cinnamon bun effect in the scone. Adding vanilla extract and lemon zest with fruit also adds to the flavor. Basically, you can do whatever your imagination or craving brings you to, as this recipe will net you a great breakfast scone to go with your coffee or tea in the morning with very little effort. Enjoy!
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