A true family favorite, these simple buttery scones never fail to bring back memories of my grandmother’s warm Vermont country kitchen. They were top sellers at the Jackson Farmer’s Market and are delicious plain, with butter and jam, or filled with any combination of fruit and nuts. Some favorites are fresh huckleberries, blueberries, or strawberries, dried apricot-white chocolate chip, and fresh peaches with slivered almonds.
Makes 8-10 large scones
Preheat the oven to 350 degrees
3 cups flour
1/2 cup sugar
1 tablespoon baking powder (yes, tablespoon)
1/4 teaspoon salt
3/4 cups cold butter (not margerine!)
1 egg
3/4 cup milk (approximately)
vanilla or almond essence (optional)
1 1/2 cups fresh fruit, dried fruit, or chopped nuts (optional)
additional sugar for top
In a large food processer or with a pastry blender mix together dry ingredients. Cut the butter in small cubes and cut into dry ingredients until coarse meal forms. If using a processer, pour the mixture into a metal or glass bowl before adding wet ingredients.
Crack the egg into a measuring cup and add flavorings and enough milk to make exactly one cup. Whisk with a fork and add to butter-flour mixture. Stir with a wooden spoon until just mixed together; add fruit/nuts at this time if you are using them. On a large cookie sheet roll or pat out dough into a round 3/4 inch thick. Sprinkle with sugar.
Bake at 350 degrees for 20-25 minutes or until browned all over. They puff up a lot! At high altitude, cook at 375 for 30 minutes.
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