Basic Scones

Cynthia Pratt, a retired culinary teacher at Kapolei High School, shared an easy scone recipe that, with different add-ins, can be flavored in various ways. The recipe delivers a crisp, sweet and tender scone, and it’s one that Kapolei’s culinary students make at the start of their baking lessons. Following the basic recipe are eight variations.

• 2-1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter
• 3/4 cup chopped dried fruit
• 1/2 cup cream or half-and-half, plus 1 tablespoon to brush scones
• 1 large egg, beaten
• 2 to 3 teaspoons fine or coarse sugar for sprinkling

Heat oven to 375 degrees. In large mixing bowl, combine flour, sugar, baking powder and salt. Cut in the butter to pieces smaller than dime-size.

Stir in dried fruit. In separate bowl, combine 1/2 cup cream with egg, then pour into flour mixture. Stir only until dry ingredients are wet.

Gather into a ball and knead gently 6 to 8 times. Pat into flat 8-inch circle, cut into 8 wedges (a pizza cutter is an ideal tool), place on a parchment- lined baking sheet 1 inch apart, brush with additional cream and sprinkle with sugar. Bake 25 to 27 minutes until slightly golden. Serve warm. If eaten later, refresh for a minute or two in a toaster oven. Makes 8 scones.

Nutritional information unavailable.

Variations:

>> Tropical Fruit Scones: Use 3/4 cup candied ginger, dried pineapple, mango or papaya.

>> Blueberry-Lilikoi Scones: Use 3/4 cup dried blueberries, and 2 tablespoons lilikoi puree plus cream to equal 1/2 cup.

>> Coconut-Lime Scones: Use 3/4 cup flaked coconut, and replace cream with 1/2 cup coconut milk plus zest of a lime.

>> Cranberry-Orange Scones: Add 3/4 cup dried cranberries and zest of an orange to cream.

>> Lemon-Lavender Scones: Use 3/4 cup golden raisins, and add zest of a lemon and 2 teaspoons crushed lavender buds to cream.

>> Eggnog Scones: Use 3/4 cup golden raisins, and replace cream with 1/2 cup eggnog and 1/4 teaspoon nutmeg.

>> Walnut-Maple Scones: Use 3/4 cup chopped walnuts, and add 1 teaspoon walnut extract to cream.

>> Date Scones: Use 3/4 cup chopped dates, and add grated zest of an orange to cream.