My mom used to make English Breakfast Scones for us as kids but it has been such a long time since I have had them. But I was craving them and had to experiment a bit.
Mom usually made orange flavor with a bit of orange juice and zest. But citrus flavors aren’t really my favorite. So this morning I experimented with some sweeter varieties. Chocolate Chip, which isn’t terribly adventurous, but also Snicker Doodle. Which I haven’t had before… lets just call it a stroke of genius….
The scone base is the same for everything, you just have to add in your favorite toppings at the end. The only exception is if you are adding in things like juice, in which case you will want to substitute some of the milk with the other liquid.
- 4 Cups all purpose Flour
- ½ Cup sugar
- 4 t baking powder
- ½ t salt
- 1 C cold butter
- 1 C milk
- ½ t vanilla
Preheat the oven to 375* and line two baking sheets with parchment paper.
Stir together all the dry ingredients in a large bowl. Then use a pastry cutter to cut in the butter until the batter resembles coarse crumbs. Measure out milk and add in vanilla. Then gently add liquids into the dry ingredients being careful not to over mix. I find it’s easier to do with my hands. Once the batter starts coming together you can add in your mixers.
I divided my dough in two and made half into snicker doodles and half chocolate chip. Each half was divided in two formed into a 1 inch thick disk and cut like a pizza into 8 pieces. For the chocolate chip scones I kneaded the chocolate chips into the dough before dividing. For the Snicker doodle ones, I spread 3T of brown sugar mixed with 1t cinnamon onto the dough disk before dividing and baking.
Bake for 16-18 minutes or until golden brown.
Makes 32 individual scones.
We usually only eat a couple of these at a time so I will stick them in baggies and freeze. They are good warm or cold and make a great midnight snack or quick breakfast on the go.