The World’s Best Scones

The World’s Best Scones
(makes 10-12 scones, 2″ or 8-12 wedges)

2 cups flour
1/3 cup sugar
1 Tablespoon baking powder
1/2 teaspoon salt
6 Tablespoons butter
1 large egg
1/2 cup of cream or milk
1 teaspoon grated orange peel, if desired
1/2 cup of one or two of the following if desired:
currants, raisins, dried cranberries, dried chopped cherries,
mini chocolate chips, dried chopped apricots, chopped nuts,
peeled and diced apple, etc

1. Preheat oven to 400 degrees. Sift together first 4 ingredients in a large bowl. Cut butter into dry ingredients until the size of peas.

2. Add one of the above dried fruits/chocolate chips or leave plain.

3. In a separate bowl, mix egg, cream and orange peel. Mix wet ingredients into dry ingredients just until moistened.

4. Pull dough together and knead in bowl 5-10 times until dough holds together reasonably well. Turn onto a floured cutting board and pat out at approximately 1/2″ thickness with hand.

5. Cut into desired shapes and place on a lightly greased baking sheet, 1/2″ apart. Brush with milk or cream and sprinkle with sugar and cinnamon if making plain scones.

6. Bake for 10-15 minutes or until golden brown. Best served warm with butter or clotted cream and jam. Store in airtight container if serving later in the day.

Tips for great scones: Scones are like biscuits. To get a tender, flaky scone, the dough should be handled as
little as possible and you should always use cold butter and cold milk or cream.

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Raspberry Freezer Jam

Raspberry Freezer Jam

Great jam without all the cooking and canning!
(makes approximately 7 cups)

Approximately 3 pints fresh raspberries, washed and crushed to make
3 cups crushed raspberries
5 1/2 cups granulated sugar
1 package sure-jell pectin, powdered form
3/4 cup water

1. Stir sugar into crushed raspberries and let sit for 10 minutes.

2. While raspberries are “sitting”, bring powdered pectin and water to a rolling boil, stirring constantly. Boil 1 minute.

3. Add while hot to raspberries. Stir about 3 minutes until sugar is dissolved.

4. Pour into 1 cup (8 oz) plastic containers that have a tight fitting lid. Do not place lid on containers.

5. Let stand for 24 hours at room temperature lightly covered with wax paper. You want any steam to escape as jam cools so don’t tightly cover the containers.

6. Tightly seal, removing as much air as possible. Keeps in refrigerator for 2 weeks or in the freezer for 6 months.

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Strawberry Freezer Jam

Strawberry Freezer Jam
Great jam without all the cooking and canning.

(makes approximately 3 cups)

Approximately 4 cups fresh strawberries, hulled, sliced and crushed to make
2 cups crushed strawberries
4 cups granulated sugar
1 package sure-jell pectin, powdered form
3/4 cup water

1. Stir sugar into crushed strawberries and let sit for 10 minutes.

2. While strawberries are “sitting”, bring powdered pectin and water to a rolling boil, stirring constantly. Boil 1 minute.

3. Add while hot to strawberries. Stir about 3 minutes until sugar is dissolved.

4. Pour into 1 cup (8 oz) plastic containers that have a tight fitting lid. Do not place lid on containers.

5. Let stand for 24 hours at room temperature lightly covered with wax paper. You want any steam to escape as jam cools so don’t tightly cover the containers.

6. Tightly seal, removing as much air as possible. Keeps in refrigerator for 2 weeks or in the freezer for 6 months.

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