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Scones
Scones are a lot like biscuits, but the dough is lightly sweetened. This recipe can accommodate any sort of dried fruit.
Makes 8 scones

Preheat the oven to 375F. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Arrange the butter on top so the slices dont overlap and cut through the mixture with a pastry cutter until the butter is about the size of peas. Add the milk and stir the mixture just long enough to absorb the milk and any loose flour. If you still see loose flour, add another 2 tablespoons milk. Sprinkle the cranberries over the mixture while stirring so they are evenly distributed in the dough. Stir together the dough with a rubber spatula for about 1 minute. Dont overwork the dough. Dump the dough out onto a work surface and use your hands to gather it together into a mound, then flatten it into a disk. At this point, it may be necessary to knead it a little to get it to hold together. Dont knead it any more than necessary for it to hold together in a loose shaggy mass. Roll it out into a
3 / 4 -inch-thick

3 cups flour 5 tablespoons sugar 1 tablespoon plus 1 teaspoon baking powder

1/ 2

teaspoon salt

1 cup cold butter, thinly sliced 11/4 cups milk or heavy cream plus more as needed 1 cup dried cranberries, cherries, or diced dried apricots, soaked for 30 minutes in just enough hot water to cover, drained

disk. Cut the disk into 8 wedges and put them on

a baking sheet. Turn down the oven to 350F. Bake for about 30 minutes, or until the scones are pale brown.

Ma k in g Sco n es

1. Once you have mixed the dough, you can knead it in the bowl or, as shown here, on a work surface. Bring the dough together into a mound. Dont overwork it it should look a bit ragged.

2. Flatten the mound into a 3/4-inch-thick disk with the heel of your hand or with a rolling pin. Cut the disk into wedges and bake until pale brown.

Breads, Quick breads, and bread-based desserts

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