Scones

Blueberry Scones and Chocolate  Chip Scones

The kids like chocolate chips in their scones. I prefer blueberries or cranberries, so I usually split the dough and make half and half. If I'm making them for the little guy, I use lard or Crisco for dairy free, but butter is better.

Scones
2/3 cup milk (regular, soy or almond)
2 teaspoons lemon juice
2 1/2 cups flour
2/3 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup shortening (butter is best)
1 cup cranberries or blueberries
3/4 cup mini chocolate chips
Raw sugar

• Preheat oven to 415*.
• Add the lemon juice to the milk, set aside.
• Mix the flour, sugar, baking powder, and baking soda in a medium bowl.
• Cut in the shortening.
• Add the milk and mix until a ball forms.
• Divide the ball into two pieces.
• On a silicone baking mat, knead each piece about 8-10 times, adding berries to one half and chocolate chips to the other. A little more flour and a bench scraper are helpful here.
• Press each dough half into a 7 inch circle about 3/4 inch high.
• Cut into 2 inch squares or triangles. Separate pieces so they are not touching.
• Move the silicone mat with the scones to a baking sheet.
• Sprinkle scones with raw sugar.
• Bake 15-18 minutes.

Notes: If you don't have a silicone baking mat, work with the dough on a floured board and transfer individual pieces to a baking sheet.