Saturday, March 21, 2009


As so many homeschooling families do, we use cooking for many things: home ec, math, science and down right fun. This is one of those occasions! On our AmbleRamble group, Dana shared this wonderful recipe. I could NOT wait to make it~usually we have a "special" breakfast...aka meat (bacon or sausage), french toast, or a coffee cake. The reason behind this was because Saturday mornings in the winter have a wonderful slow mode. We are all home and have time to really spend time on breakfast. I will definitely be adding this yummy recipe to our Saturday morning breakfast menu. Thanks Dana Wixson


Basic Biscuits & Scones

2 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon butter, chilled
3/4 cup milk
1/2 cup chocolate chips for scones (optional - NOT!)
1 beaten egg plus 1 tablespoon sugar for tops of scones
Makes 12 biscuits or 8 scones

Helpful Hints:For light, flaky biscuits and scones, be careful not to mix or knead the dough too vigorously. Biscuits and scones are best when served warm.

Directions:Preheat oven to 450 degrees for biscuits, 375 degrees for scones.
Stir together flour, sugar, baking powder and salt in large bowl.
Cut in shortening until mixture resembles coarse crumbs.
Stir in milk until soft dough forms.
Turn dough out onto a lightly floured surface; knead 7-8 times, just until dough is smooth.
(For chocolate chip scones, stir in chocolate chips before kneading.)

FOR BISCUITS: Flatten to 1/2-inch thick and cut into2 1/2-inch rounds. Place 1 inch apart on large ungreased baking sheet. Bake until golden, 12-15 minutes.

FOR SCONES: Transfer dough onto ungreased baking sheet.Shape dough into flat, 8-inch round. Cut into wedges, butdo not separate. Brush with beaten egg and sprinkle with sugar (YES!), if desired. Bake round until golden brown, 20-25 minutes. Separate into scones.

Scones are wonderful because they are so versatile. Try using orange zest with dried cranberries, blueberries or any kind or fresh or frozen berries. My favorite here in the Pacific Northwest is logan berries.

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