These were our breakfast this morning (with a great cup of coffee, too, of course!). And, just so you may enjoy these, here is the recipe:
Preheat oven to 400F. Use an ungreased cookie sheet.
In a bowl, mix together:
2 c. all purpose flour
1/4 c. sugar
1 tsp. each baking powder & baking soda
1/4 tsp. salt
1 & 1/2 tsp. orange rind (dried or fresh)
1/2 c. shortening (such as Crisco)
1/2 c. each craisins (or raisins) and pecans (or walnuts)
1/2 c. sour milk (made with 1 & 1/2 tsp. white vinegar plus milk to make measurement.)
Melted butter (to brush scones before baking)
Cinnamon/sugar mix (to sprinkle on scones before baking)
Cut shortening into dry ingredients until it resembles course crumbs. Add craisins and pecans. Add the milk and mix with a fork just until all is moistened then turn out and knead lightly 4 or 5 times until it forms a ball. At this time the dough may be patted/rolled out lightly to 1/2” to 3/4” thickness and cut with biscuit/cookie cutters or, using a large ice-cream scoop, formed into rough balls and placed on cookie sheet. Brush with melted butter and sprinkle with cinnamon/sugar mixture. Bake for 20 to 25 minutes or until brown.
These are, also, excellent substituting dried apricots and slivered toasted almonds!!
Unlike most scone recipes, this doesn’t use cream or butter in the ingredients and, I think, produces a very good result. You may substitute these for the milk/shortening if desiring a richer scone. Enjoy!! Makes 10 approx.
HAPPY VALENTINE’S DAY! BLESSINGS…………