Breakfast Scones

Scones are a great way to start the day with a nice hot cup of coffee or tea. 

You have seen these in many bakeries I am sure. They are usually round and flat, similar to a biscuit. They are also made into little triangular shapes.

The Breakfast Scones in "A Stir in The Mist" call for golden raisins, raisins are not my all time favorite so I split the recipe up and did half raisin and half chocolate chip. If you would like to add something of your choice, it is up to you!

Instead of cutting the ingredients in half, I made two separate recipes. This way there is no confusion in the kitchen and you can have an even amount of both. It will double the recipe but when you have company there will be enough to go around.

 

  The consistency should be like a dough but not as soft as a pizza or bread dough. Make sure when you start to roll the dough out, your board is floured very well so there is no sticking, and remember to rub a little flour on your rolling pin as well.

 I chose to use a glass to make my scone shapes.
I always dip my glass into my flour just so there is no sticking.

 Flour is to stickiness as oil is to squeakiness. (The only way I figure I could explain)
If you feel it sticking then add a little flour. If you feel it sticking more, add a little flour. If you have added to much flour, believe me you will know. You will not stick, you will not spread out, you will know. So moisten your hands a little and start working that moisture back in.

Keep an eye on this recipe when backing, you do not want to over bake. They will harden to much and be very dry. Underbake a little this way once they sit they will continue to taste nice and fresh. Let that the tops brown just a little too!

Hope you enjoy!