Scones are really just a sweet tea biscuit recipe with a tweak or two. Add some raisins, currents or other fruit .... add some cream, buttermilk and lemon zest..etc... and you have a lovely snack or breakfast treat...although I prefer them for any other time of day except breakfast myself. For brekky...I want protein...it gives me energy for the better part of the day and I am not hungry before noon....
So, first of all, here is the recipe for the sweet biscuit... and following that... some "tweaks". This is the same sweet biscuit topping I use for my Apple Cobbler. A very versatile mix from an old and trusted friend.....The Canadian Cookbook.
Sweet Tea Biscuits
2 cups sifted all-purpose flour
4 tsp. baking powder
1/2 tsp. salt (I use salted butter so don't use salt as well)
1/4 cup sugar
1/4 cup firm butter
Sift flour, baking powder and salt into mixing bowl. Cut in fat with pastry blender, knives, or fingers, 'til no large lumps of fat remain.
Beat egg with fork in a measuring cup and add milk to make 1 cup. Add to dry ingredients and mix gently with fork or spoon. Turn dough onto floured board; knead lightly for about 7 turns... turn dough to smooth side... roll 3/4 inch thick and cut with 2 inch cookie cutter.
For shiny surface brush top with milk or milk containing beaten egg yolk; place on unbuttered baking sheet. Bake at 400 to 425 F for 10-20 minutes depending on size.
To save time... mix dough a bit longer and drop by heaping spoonfuls onto baking sheet instead of kneading or rolling. More rustic appearance but still great texture.
to the above recipe; add 1 cup raisins or currants to dry ingredients. Sprinkle with sugar.. bake 410F for 20 minutes.
Lemon Cream Scones
in Sweet Tea Biscuit recipe, substitute buttermilk or sour cream for milk, add juice and zest of 1 lemon, reduce baking powder to 2 teaspoons and add 1/2 tsp. baking soda. Roll 1/4 inch thick;brush with egg white, sprinkle with sugar to glaze; cut into triangles; or drop by spoonfuls; bake well separated on baking sheet at 425 F for 15 minutes.
To this I also add 2 more tablespoons of plain yogurt and some blueberries, or, in season, Saskatoon berries....mmmmmm...... The dough is pretty sticky and wet, but I never roll it out...I love the rustic look of spoon dropped dough for my scones, although this last time I was probably one spoonful of yogurt too soft.... they were slightly more rounded versus standing up a bit.
The texture was wonderful...