SWEET COFFEE HOUSE SCONES
These are a yummy sweet scone base that is just waiting for your mix ins. Our favorite is triple chocolate chip, but you can let your imagination go. You can even swap the vanilla extract for almond or another extract. I usually divide the dough into two rounds and make two different types of scones for each batch.
Provided by C. Taylor
Categories Scones
Time 25m
Yield 16 scones
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F.
- Mix flour (start with 3 cups), baking powder, salt, sugar and brown sugar, until well incorporated.
- Cut the butter into tiny pieces and mix into the flour mixture. Keep cutting in the butter(or you can use your hands) until you incorporate the butter into the flour and it looks like it's the consistency of cornmeal.
- Add the milk and vanilla extract, and mix to form a dough. If dough is too wet to work with, add a little more flour till you have a moist dough, but it's workable. Add your mix ins and mix till well distributed.
- Cut dough in two (or cut in two before adding the mix-ins if you want two flavors) and shape into 2 rounds, 1/2 inch thick. Sprinkle with sugar and then cut into 8 wedges. Separate slightly to help cook. Cook for 15 - 17 minutes or until golden brown and cooked through in the middle.
Nutrition Facts : Calories 208.4, Fat 8.5, SaturatedFat 5.3, Cholesterol 22.4, Sodium 168, Carbohydrate 29.5, Fiber 0.6, Sugar 10.9, Protein 2.8
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