“Anything” Scones

This scone recipe has been used in hundreds of cooking classes by not only myself, but several chefs who taught for me. They’re easy, quick &, most of all, delicious. This recipe is written for a food processor, but you can use a pastry cutter as well. The main point, with either the food processor (fp) or by hand, is to not work the butter too much so it stays really cold. This step is called cutting in the butter. Little lumps of butter will create little pockets of delicious flake in the pastry.

We called it “anything scones” because you can add a lot of different fillers to create your own flavor (nuts, dried fruit, fresh fruit, chocolate chips…). Alone or in combination, you get the idea. When using fresh fruit, be very careful while folding it in so you don’t smush it too much. Try to keep the pieces as whole as possible.

When forming the scones at the end, I do prefer to pat the dough into a circle form. Then, use a knife or dough scraper to cut the scones into wedges (instead of using a circle cookie cutter). That way, you use all the dough & are only making a few cuts, so it’s really efficient.

Hope you enjoy - happy cooking!