Master Scone Recipe

A Pass the Cocoa Original

Yields: 12 Scones

Ingredients:

Dough

2 cups flour

1 tablespoon baking powder

½ teaspoon salt

3 tablespoons granulated sugar

8 tablespoons butter, cold

One or two add-ins, such as: 1 cup fresh fruit such as blueberries, cherries, or raspberries, ⅔ cup chocolate chips or dried fruit such as cranberries, or 1 tablespoon citrus zest

2/3 cup half-and-half, or heavy cream, cold

1 egg

½ teaspoon vanilla

sugar, for sprinkling or a simple glaze (see below)

Basic glaze:

1 cup powdered sugar

¼ cup milk, or lemon/orange juice

Directions:

1. Preheat the oven to 375 degrees Fahrenheit.
2. Sift together the flour, baking powder, salt, and sugar.
3. Cut the butter into ½-inch cubes. Make sure it remains cold.
4. Add the butter to the dry ingredients.
5. Using a pastry cutter, two knives, or your hands, cut the butter into the flour. It’s okay if a few lumps remain. Work quickly so that the butter doesn't melt.
6. Fold in any add-ins, unless you are adding citrus zest.
7. In a separate bowl, whisk together the half-and-half or cream, the egg, vanilla, and citrus zest, if you are using it.
8. Pour the wet ingredients into the dry ingredients.
9. Use a fork or wooden spoon to mix it until the dry ingredients are moistened and the dough barely holds together. DO NOT OVER-MIX.
10. Turn the dough onto a floured surface.
11.  Shape the dough into a circle 10 inches in diameter.
12. Cut the circle into 12 wedges.
13. Place the scones onto a greased baking sheet and bake for 15-18 minutes, until golden. Let cool.
14. For the glaze, mix together the powder sugar and milk (or lemon juice or orange juice). Brush the glaze over the scones.
15. Give yourself a huge congratulations! You just made scones!