BREAKFAST SCONES

Breakfast Scones image

My friend Patti makes these all the time and I just kept forgetting to ask for the recipe so onward and upward research! Found a lot of recipes all basically the same so I did the normal and combined a couple and came up with this I hope you enjoy these. My hubby loves them but I doubt they will ever be as good as...

Provided by Sandy Griffin

Time 30m

Number Of Ingredients 10

Ingredients

2 c all purpose flour
1/4 c sugar
1 Tbsp baking powder sifted
1/2 tsp salt
6 Tbsp butter, frozen in little squares
1/3 c cranberries or blueberries (dried)
1 egg, beaten
1/2 c heavy cream, cold
2 Tbsp heavy cream, cold (for the top)
sugar sprinkles for the top

Steps:

1. Add the dry ingredients being sure to sift the baking powder to make sure there will be no brown spots in your scones.
2. Cut in the frozen butter or just dig in and mush it up, but you have to work very quickly. You DO NOT want to melt your butter or make it soft. It is part of what makes them rise. Make sure everything is cold you work with. This is where I made a change. I grated the butter then tossed it in the flour, turned on the beater for about 30 seconds added the wet ingredients and the berries and then once almost all was wet about 45 seconds dumped it onto a cutting sheet. Kneading it about one minute then formed my flat round and cut it. It was faster and easier.
3. Mix the egg with the 1/2 cup of cream and beat together until creamy.
4. Add all the wet ingredients to the dry and throw in the berries at this time. Work quickly then knead a little bit in the bowl just to make a nice ball.
5. Flatten the ball on a clean surface and use VERY little flour into 3/4 inch thick 8 inch circle. Cut into 8 pieces.
6. Move to your baking sheet. Brush with the last two tablespoons of cream then sprinkle on the coarse sugar sprinkles.
7. Bake in a PRE HEATED oven to 425 for 12 to 15 minutes. Let cool! Wrap up and wait for breakfast Yummy! Enjoy

*** Explore more Breakfast Scones Recipes »

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