4 cups flour
4 cups cake flour
1 cup sugar
2 1/2 T. baking powder
1 tsp. baking soda
1 tsp. salt
1 lb. butter
Choice of fruits: 2 cups blueberries + zest of 2 lemons
OR 2 cups blackberries + zest of 2 lemons
OR 2 cups chopped strawberries + zest of 2 oranges
OR 2 cups raisins, 1 T. cinnamon, 1 cup chopped nuts of choice
4 T. melted butter mixed with 2 tsp. cinnamon, 2 T. sugar, 3/4 cup brown sugar
1/2 – 1 quart half and half or buttermilk
In a bowl, combine the flours, sugar, baking powder, baking soda, and salt. Cut the butter into small pieces and then cut into pastry with pastry cutter. Add the fruits or filling of choice. Stir in enough half and half or buttermilk to make a moist dough. It should be wet, but not sticky. With an ice cream scoop, place 2″ apart on parchment lined baking pan. Bake in 375 oven for 25 minutes or until golden brown. Top with glaze.
3 cups powdered sugar
1/4 cup milk or half and half
Combine until the consistency of heavy cream. Drizzle over scones.
This makes about 2 dozen scones. Make the dry mix with butter cut in, put in freezer bags in batches, and then add the fruit of choice and half and half as needed when ready to bake up a batch. Remember that you can divide the mixture in half, then use half the fruit and liquid as called for above.