More on Scones

Since we know scones are a very adaptable quick bread, (not to be confused with short bread) there are some additional items that deserve some attention.

I made some cheezy scones recently.  The same scone dough was used from before, but no raisins or cinnamon was added.  Just about 3/4 cup of shredded cheddar cheese.  

 
An egg wash was also used on these.  1 egg (beaten) was combined with 1 tbsp of water and brushed onto the surface of the scones just prior to baking.  The result is a nice brown and shiny scone.

Its also worth talking about some substitutions here.  Which scones are uber yummy, they aren't the most healthy thing.  (mostly due to the butter and sugar)  There are several dietary and health considerations in my household, so substitutions can be easily made here.  AP flour can be swapped for whole wheat flour.  Butter can be swapped for a product like Earth Balance.  There will be differences in the final product, but you will still end up with something easy and quite tasty.  

I also typically use about 1/2 of the sugar the original recipe calls for, for a slightly more savory scone.   Its up to you.  Try it with all the sugar and with less.  They're your scones.  You make em to your liking! 

If you're a fan of round scones, those are certainly just as easy using a 2.5 or 3 inch cookie cutter.  

All the baking directions remain the same.  

And of course, if you need to deliver a scone by air and you don't have the extra cash for UPS or FedEx, then you could use a parachute as recommended by Alison.