Cream scones are simply the best, period. Just add your favorite dried fruit and citrus zest.

Step 1: Combine dry ingredients

Dry Ingredients
2 cups flour
1/3 cup sugar
1 Tablespoon baking powder
1/.2 teaspoon salt

~1/3 cup dried fruit (blueberries, cranberries, cherries, raisins, currants, candied ginger, etc)
~1 Tablespoon citrus zest (lemon, lime, orange, grapefruit, etc)

Mix all the dry ingredients together, including the fruit and zest. You should see plenty of colorful zest sprinkled throughout the mix, and a generous amount of fruit. (Think roughly the ratio of chocolate chips in cookies.)
Can you freeze? if so, do you freeze before cooking or after (that is if there are any left)LOL
1 1/2 cup All-purpose flour 1 cup QUAKER Brand Oats uncooked You may use either the quick or old fashioned type 1/4 cup Sugar 1 tablespoon Baking powder 1/4 teaspoon Salt (optional) 1/2 cup Margarine or butter, chilled 1/2 cup Raisins or Currants 1/3 cup Milk (best to use either Whole milk or Low fat) 1 Egg, lightly beaten 1 tablespoon Sugar 1/8 teaspoon Ground cinnamon Pre-Heat oven to 400 F. Lightly grease cookie sheet. Combine flour, oats sugar baking powder and salt and mix well. Cut in margarine with pastry blender or if you don’t have a pastry blender, use 2 knives until mixture resembles coarse crumbs. Stir in raisins or currants. Combine milk and egg and mix with fork until dry ingredients are moistened. Turn dough out onto lightly floured surface; knead dough gently 8 to 10 times. Roll or pat dough into 8-inch circle about l/2-inch thick. In a separate dish combine sugar and cinnamon and add gently to dough. Cut into 10 wedges or rows and place on the greased cookie sheet. Bake 12 to 15 minutes or until light golden brown. Serve warm. Scones may be served with clotted or Devonshire cream, butter, jam, lemon curd or with some Heather Honey /cough real Scone.
I agree- NOT a real scone! Scones are simple, but delicious. I grew up with a British Pastry Chef as an Uncle, and we never used oats or eggs, etc. Although I do agree that they MUST be served with clotted cream and jam or lemon curd. Yummm. Hard to find clotted cream in California, though- so I make my own. An instructable will be created!
You scone purists! Put up an Instructable with your favorite recipe.<br/><br/><em>Hard to find clotted cream in California, though- so I make my own. An instructable will be created!</em><br/>Excellent! I'd love to know how to do this.<br/>
I agree put up your recipe! I would love to try them!
Cinnamon? Oats? That Is Not A Scone! I'm sure it's a delightful product, but scone it is not :-P
Thank you so much for the recipe! I have been wanting to try my hand at scones and these look awesome. Here's how they turned out:
Mine sorta look like lumpy biscuits, but they're good. Thanks!
mmmmmmmm scones!
Hey, just wanted to let you know I'm going to use your recipe to make the celebratory pastry for my 19th birthday today. Thanks for what looks like a simple, but delicious recipe. I'm trying a sort of European-Japanese fusion "cake" based off the concept of tea and scones. Basically, I'm making an ice-cream cake, except the ice-cream's green tea flavored and the "cake" is a base of your scone recipe. The instructable'll follow, but first I need your permission to reference your creation. May I? I promise it'll be included with a way to make decent ice-cream without the machine. :]
No worries- go right ahead! (Sorry for the lare response.) In the future, you can check out the license on an Instructable: mine says "Attribution-NonCommercial-ShareAlike". Let me know how it goes, and post pictures or a full Instructable if it's awesome!
Hey, thanks! And if you don't mind, a few minor questions. First of all, do you use some sort of light tent/box to shoot macro pictures of the food, or do you do post-production processing in GIMP or PS, or something similar, because the lighting is very well situated - it looks like something out of the pages of <em>Gourmet,</em> or maybe something like <em>RealSimple</em>, since the recipe list is short.<br/><br/>Also, as a gift idea for a friend who tried some from the first batch and enjoyed them, I was thinking of scaling up the recipe, combining the dry ingredients, and putting them in a paper bag of some sort as a gift idea (the tag would simply recommend combining every x cups of dry powder in the bag with x cups of cream). Would that work, or would the dry ingredient mix deteriorate too rapidly before it could be used?<br/><br/>By the way, these things should come with another warning of their own for their baked scent! I was carrying a batch of these up to my dorm suite on the 5th floor in a bowl, and literally a dozen of my fellow college students came into the hallway to find the source of it. <br/>
In this case we just took snapshots of the scones sitting on the table- the afternoon light was spectacular that day. We do frequently use a light tent. A bit of post-processing in Picasa to clean and sharpen. The dry ingredients should be fine so long as they're protected from humidity- you don't want the baking powder to go off. Just put the mix in a zipper freezer bag and store in the freezer, and it should store for a long time. College students are like vultures! Be very careful! ;D
!!!!!!!!!!!!!!!! So.....Close.......To........Muffins! Which do you like better? Muffins or Scones?
I like the tops and edges, and scones have more surface area. There's nothing like a Maillard reaction for tasty baked goods. So sorry, I'll have to go for scones.
That's okay. Here's the statistics so far: Scones: One Muffins: Eleventy Seven
So... the scones win!!!
Blargh.... v_v .........I guess so...... I mean...... 1 > 11.T.7 when you round to the nearest scone.....
I love scones!!! This looks really good (I know what I am going to be doing Saturday now) I do have one question. Do you bake in a gas or electric oven?? I have a gas oven, and I have learned how to adjust my temperatures form electric ovens. If you have a gas oven, then I don't have to change anything :) ~C
I bake in both, and really don't pay attention to the time as much as smell (backed up with peeking). You'll note that my time says "15 minutes +/- 5 minutes"- that really means I dump them in there and then smell for Maillard reactions.
In my gas oven, did them for about 12 minutes at 350, they were browning on top, but still sfot inside. Thinking I may do a 300-325 for the enxt batch (but that is just my oven.... these are awesome!! Glad i am the only one in hte house not doing Atkins :) Thanks again!! ~C
<em>these are awesome!! Glad i am the only one in hte house not doing Atkins</em><br/><br/>That's the best way to go. ;) Glad you liked them!<br/>
Finally found my card reader, here is the batch I made, used a mixed dry fruit combo that I picked up at the supermarket, they were awesome.. I need to make them again. :) ~C
Hi Canida, thaks for the recipe (I'm eating one as I write this). Now the house smells delicious!
Great! I'm glad you like them - they're my favorite.
Are you psycich? The only place I have had scones is at Starbucks... Lol... Your Good, Real Good...
Any success with the aquaskipping? I'll have to try this and use up some of the leftover cream from my small batches of whipped cream :P
I'm still on the learning curve, having only been on one aquaskipping outing. After 40+ pushups onto the dock my arms were shot. It was awesome. By the end of the day I had the feel for the motion, but no more muscles to do anything about it. Next time I make it out (on a sunny day when I don't have a cold or too much work) everything should fall into place.
..I HATE SCONES, But this looks sooooooooo yummy!!!!!!<br/><br/>I'm hungry now =)<br/><br/>You're a good cook!<br/><br/>GOOD JOB!<br/>
Most people who hate scones have only eaten the nasty ones served at Starbucks and the like. I don't know anyone who doesn't like fresh, homemade scones.
I saw the aquaskipping video, lol. Looks like a ton of fun!

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