Yummy English-Style Scones

Today I will share my English Scone recipe. I made these scones for my Bible study group this past Wednesday and they were gobbled up. This time around I modified it a little by adding pecans, chocolate chips and dried cherries in place of the raisins and dates.

Preheat oven to 375 degrees. Grease 2 cookie sheets.

3 cups all-purpose flour
3/4 cup golden raisins
3/4 cup finely pitted dates
1 tablespoon baking powder
1/4 teaspoon salt

6 tablespoons cold butter
4 eggs, divided
3/4 cup heavy cream
2 teaspoons vanilla
1 teaspoon water

Put the dry ingredients in a large mixing bowl and mix together. Add butter; blend with pastry blender or two knives until mixture resembles coarse crumbs. Beat 3 eggs, cream, and vanilla in small bowl. Add to flour mixture; mix just until ingredients are moistened. Knead dough several times on lightly floured surface. Divide dough in half; place each half on prepared cookie sheet and pat into 6-inch circle (about 1 inch thick).

With sharp, wet knife, gently score each circle of dough into six wedges, cutting 3/4 of the way into dough. Beat the remaining egg with water; brush lightly over dough. Bake 18 to 20 minutes or until golden brown. Cool 5 minutes on wire rack. Cut into wedges. Serve with marmalade and whipped cream. This recipe makes 12 scones.

The ingredients that I changed  were to use 3/4 cup of chocolate chips (and no raisins) and a 3/4 measuring cup filled half full of pecans and half full of dried cherries (and no dates.)  You can add just blueberries or raspberries; what ever suits your tastes. Also I want to give you 2 tips on making perfect scones. The key to making scones very tender is to not overwork the dough. Also to get just the perfect color make sure your oven rack is in the middle position. Enjoy!