Colleen...play with that recipe...I haven't had them not turn out!
I've used brown sugar instead of white, I've used half n half instead of cream..even whole milk..(of course they are richest with the cream).
My youngest son's favorite AnnT scones are made to the recipe but using a few handfuls of chocolate chips.

My husband likes them with blueberries and a bit of lemon rind.
He also loves them with the Raspberries and White Chocolate chunks.
I've made them using brown sugar and diced frozen peaches, then cinnamon sugar sprinkled on top before baking.

It's such an easy recipe to use and play with!!!

Thanks Colleen.

And I agree with Terri. That is what is nice about any scone recipe. I like them made with brown sugar too. Add any of your favourite berries. I love them made with fresh red or black currants. Lemon zest, orange or lime zest. White chocolate and raspberry or blackberry, et.... You can even add a little maple syrup to the mix.

Ann

Yum! I hadn't thought about changing anything but you have both opened up a whole new realm of possibilities. I'll need to wait a week or so until I've given up on my annual New Year's resolution to lose some weight.

lol...of course...LOL

would this work with whole wheat flour? perhaps i need to adjust the amount of liquid?

i have king arthur's whole wheat baking book and all the scone recipes in there call for eggs. it feels to me scones should not have eggs in them for some reason ...

does anyone make scones with eggs? would they be more muffin like?

I made them last week with a mixture of dried cranberries & raising. Delish!

I've fiddled with every ingredient, at one time or another, and still had them come out great... I've used 2% milk instead of cream, Smart Balance instead of butter, left out the salt and cut back on the sugar and they were still a tasty satisfying treat... I've used bananas instead of the cream and a couple of tablespoons of canola oil instead of the butter... I've used Pet milk or Activia for the cream... I've used sweetened condensed milk for the cream & sugar... You can not turn out a bad scone using AnnT's recipe as a guide.

Best combinations I've made: Solo Apricot pastry filling and mini chocolate chips... Pitted and halved black cherries with cocoa... The banana ones were pretty good too...

BTW, instead of rolling out the dough I use an ice cream scoop... What can I say, anything to save time and work ( lol ) but if I have time to fool around and the dough is a little sticky I will roll the scoops of dough in flour and make pretty round balls...

Thanks for the inspiration Ann T!

Rita

yat, I always sub out 3:1 with wheat flour...So in this recipe it would be 1.5 c white or AP and .5c wheat..but I haven't gone any further..and yes..if you want to go further with the wheat add a bit more liquid...wheat soaks up alot of liquid..and something I read in King Arthurs Whole grain baking..they use a bit of orange juice in their wheat flour based recipes..So maybe toss in a T of so of OJ.

thanks terri,

i will give it a fiddle :) the scones look so good, i can't wait to try it ...

kay

Ann T, would you care to post your scone recipe? Sounds wonderful.
Thanks, jude

Scones (Raspberry, Blueberry, Fresh Currants,etc..)
===================================================

2 1/4 cups flour
1/2 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
6 Tbsp. cold butter
1 cup heavy cream
3/4 cup fresh raspberries
extra cream and sugar
.

Preheat oven to 425 degrees F. Combine flour, sugar, baking powder, and salt. Cut butter into mixture with pastry blender until it resembles a course meal. Add cream and raspberries to dry ingredients. Mix lightly with fork until mixture forms a stiff dough. Knead on floured board just to incorporate all flour; try not to damage berries.

Roll into 7-inch round and cut into 6 or 8 wedges. Place 1 inch apart on greased baking sheet; brush tops with cream and sprinkle with sugar.
Bake for 15 to 18 minutes.

Note: When adding fruit to the scone mixture, make sure the raspberries or blueberries are frozen. Otherwise you end up with crushed fruit. Still tastes as good, but not as pretty. I usually add the cream and when the dough has almost come together I add the frozen fruit. If you are adding Chocolate you can add it along with the cream.

AnnT

Rita

Thank you so much, Rita. Can't wait to try them.
jude

My favorite is dried cherries with dark chocolate chunks. Another tip I've learned is to split the dough in two, (pre extra ingredients like cherries) and then to make each one into a pancake, poke in the extras, fold it over again a few times to make thick circular slabs, and then cut the scones from two circle slabs instead of one. Not only can you make two different scones in the same batch, but the scones are guaranteed not to fall to one side. They are a little wider and thicker, but every one looks perfect.
Thanks again, Ann
Jo

Rita, I'm glad to see you here again! Happy New Year!

OK, my favorite version is the raspberry, but the best "tweak" I've done is maple syrup, walnuts and diced pears, with a maple glaze.

I seldom have cream so I always use some version of milk that I have, from skim to 2%. They aren't as good, of course, but they're still pretty darned delicious.

Annie

Made these w/ frozen raspberries this past week for a brunch. Everyone raved about them and said they were nothing like what they typically get when ordering scones.

These have such a light texture and so much flavor. They're not the bland, hockey puck pastry that you find at most coffee shops. This recipe is a keeper!