Several years ago, my sister sent me a recipe for what she calls "Scrumptious Scones," and they truly are! I never make any other kind now. Don't these look delicious?
I looked at my great-grandmother's recipe for scones, and noticed her recipe only calls for 1/4 of the sugar as my sister's recipe. The folks at King Arthur Flour say that the easiest way to add moisture in baking is to add sugar. Who knew? That's probably why sister's scones are tastier than great-grandmother's. Some recipes do call for cream rather than milk, and I imagine that would make a moister scone as well.
I made my scones with pecans and dried cherries, but you can use whatever you like in them. Orange zest and cranberries would be good; lemon zest and blueberries; apples and walnuts; whatever you like. If you use fresh or frozen fruit, however, add a little more flour to the recipe.
I always begin by gathering all my ingredients. That way, I don't get halfway through a recipe only to discover I'm missing an ingredient. As I use things, I put them away. Nothing worse than finishing baking something and having a messy kitchen to clean up. I just clean as I go.
I was pleased recently to discover that Argo now makes an aluminum-free baking powder. It used to be that the only brand I could find without aluminum was Rumford, and I sometimes had to go to the health food store to find it. There is some evidence that aluminum might cause Alzheimer's, but it's still controversial. I just know it has a metallic taste to it, and spoils the whole recipe. Not everyone can pick up on this bitter, "tinny" taste; some people, like me, are just more sensitive to it.
I love this vintage yellow Pyrex mixing bowl.
I don't have a pastry blender, so I just cut the butter into the flour mixture using two table knives.
Whisk the milk and eggs together in a separate bowl . . .
I cut up the cherries, because I don't like the pieces to be so big . . .
The mixture will be quite stiff. Sometimes I've used my hands to mix everything, but this time I used a large mixing spoon, and it worked fine.
Thanks, Sarah, for the recipe! I love you, too.