1cupdried cranberries, fresh or frozen blueberries, cheese, nuts, chocolate chips, etc.
Instructions
Preheat oven 450 deg f (230C).
Sift together dry ingredients in large bowl.
Add chunks of butter to flour mixture.
Using a pastry blender, cut butter into the dry ingredients until it resembles coarse oatmeal.
Pour milk into measuring cup and add the slightly beaten egg. Pour into butter-flour mixture and stir until well combined.
Add 1 cup of desired filling to dough and stir.
Scoop rounded spoonfuls onto parchment-lined baking sheet, leaving enough space for the dough to spread.
Bake for 10-12 minutes, until lightly browned.
Cool on wired rack. Enjoy warm with butter and/or fruit preserves. Also fabulous eaten plain!
Freezes well.
Notes
These scones are perfectly good with no filling in them...just a dab of butter and some fruit preserves are all you need to flavor them!
Other great filling options are grated cheese, fresh or frozen blueberries, dried cranberries or cherries, chocolate chips, chopped pistachios, or lemon or orange zest.
Combinations of fillings work great, too, like lemon zest and blueberries, or dried cranberries and pistachios!
For the tea scones shown here in this post, I made a full batch of the scone dough, divided it into three separate bowls, and added three different fillings to each. It was an easy way to get some flavor variety without making 3x the recipe!