Gramma's Scones

375° - 25 minutes. 20-22 scones per full batch

Dry Ingredients:

5 c all purpose flour
1 c whole wheat flour
1 1/2 c sugar
1 1/2 T baking powder
1 t baking soda
1 t salt

Mix all dry ingredients together. To this add 3/4 pound unsalted butter cut into 1/2 inch pieces. Use pastry cutter to cut in butter until the butter is in small chunks. (Kind of looks like pie crust or tortilla mix).

If you use salted butter instead, simply omit the salt in the dry ingredients.

From here, the dry mix can be frozen or refrigerated for later use. Kids can help to cut in butter and measure ingredients.

Add Ins:

1 pint: raspberries, blueberries, strawberries, blackberries
1 c cherries
1 orange + pecans
2 bananas + 1 c chocolate chips
1 c raisins + 1 T cinnamon
1 c sliced almonds + 1 t almond extract
1 c poppy seed + zest 1 lemon
1 c sliced apples + 1 T pie spice

Add your choice of fillings and lightly mix into mixture. To make the entire batch of scones (roughly 20 - 22), add 1 3/4 c half and half to entire mix. To make smaller batches, use 1 c mix to about 1/3 c half and half. (I used milk with no problems nor taste difference).

Make a well in the center of the mix. Gently mix in the milk until slightly lumpy. Do not over mix. Make 1/2 c mounds onto parchment paper lined baking sheets. Bake 25 minutes at 375 or until golden brown.

Can also be made into the traditional triangle shaped scones.

Cool a small bit then add glaze.

Frosting glaze:

For entire batch: 2 c powdered sugar + 1 c warmed milk. Regular sugar works just as well as if not better than powdered sugar.