Fresh baked scones are a warm welcome every morning!

Make this double batch recipe to bake some today and save some basic mix for a quick treat another day. Use cranberries for one batch (3 cups scone mix makes 16 scones) and chocolate chips, currants or raisins for a second batch. Or store unused basic scone mix in a tightly covered container and refrigerate for up a week or until ready to use.{ingredients}

STEP ONEBasic Scone Recipe

• 6 cups unbleached, all purpose flour
• 3 Tbsp baking powder
• 1 1/2 tsp sea salt
• 1 cup + 3 tbsp cold butter, cut into small cubes

   In a large mixing bowl cut butter into dry ingredients with a pastry cutter to make small crumbs

STEP TWO

     Measure 3 cups basic scone mix into mixing bowl

Add:

• 1/3 cup granulated sugar
• 2 cups  cold, heavy cream + 1 tbsp for topping
• 1/2 cup chopped walnuts
• 3/4 cup dried cranberries, chopped
• 1 tbsp orange zest

Mix gently and thoroughly with a wooden spoon

1. The dough will be sticky. Stir until dough thickens and pulls away from edge of mixing bowl slightly , sprinkling in a little more flour  if needed.
2. Transfer sticky dough to a well floured surface
3. With lots of flour on your hands knead gently until
4. it becomes easy to handle but is still very delicate.
5. Divide in half, patting gently to form two circles.

STEP THREE

1. Cut with knife into 8 wedges.
2. Use flour on knife if it’s too sticky to cut!

STEP FOUR

1. Arrange wedges on an un-greased baking sheet 1″-2″ apart.
2. Brush with remaining cream and sprinkle with sugar
3. Bake at 425 F for 15-18 minutes or until golden

 Revised, Miss Vickie’s Kitchen, page 94