Winter Scones
These are great for weekend or holiday breakfasts. Make the dough the night before and then cut and bake the next morning.
Winter Scones
These Winter Scones are a cozy addition to holiday or weekend breakfasts.
Ingredients
- 2 cups all-purpose flour, unbleached, plus extra for dusting
- ¼ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon baking spices, such as cinnamon, nutmeg, allspice or ginger or combination
- Peel of one small orange, grated, about a teaspoon (optional)
- 1 stick (1/2 cup) unsalted butter,
- ⅓ cup whole milk
- 1 large egg, lightly beaten
- ½ cup dried fruit, (raisins, dried cranberries, dried cherries or chopped dates)
Instructions
- Preheat oven to 450°. Line a baking sheet with parchment or a silicone mat.
- In the bowl of a food processor, combine the 2 cups flour, sugar, baking powder, nutmeg, salt and orange peel. Pulse a few times to thoroughly combine the ingredients. Add the butter in a few small pieces and process until the mixture resembles coarse meal. Add the milk and just ½ of the egg and pulse only until the dough clumps together.
- Turn the dough out onto a well-floured board and knead it as you incorporate the dried fruit. Shape and roll out the dough into a flattened circle about ½ inch thick. Note: If you like, at this point you can wrap the dough in plastic wrap and refrigerate for a few hours until you are ready to bake.
- With a pastry cutter or a knife, cut the dough into 8 equal wedges. Place on the lined baking sheet. Brush the tops with the remaining egg and bake for approximately 15 minutes, or until golden brown.
- Cool slightly and serve with butter or clotted cream and jam.
Nutrition
Calories: 161kcal | Carbohydrates: 33g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Trans Fat: 0.01g | Cholesterol: 25mg | Sodium: 173mg | Potassium: 76mg | Fiber: 1g | Sugar: 8g | Vitamin A: 54IU | Vitamin C: 0.1mg | Calcium: 114mg | Iron: 2mg
