Bed & Breakfast Scones

• Basic Scones
• 2 cups flour
• 3 tablespoons sugar (or more)
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 cup butter (room temp)
• 1/2 cup milk
• 2 eggs
• Optional Add Ins (up to a cup)
• 1/2 cup dried apricot, chopped (optional)
• 1/2 cup mini chocolate chip (optional)
• 1/2 cup chopped nuts (optional)
• 1/2 cup grated cheese (optional)
• 1/2 cup raisins (optional)
• 1/3 cup dried currant (optional)
• 1 cup craisins (optional)
• 1 tablespoon orange peel, coarsely chopped (optional)
• 1 tablespoon lemon zest (optional)
• 1 tablespoon poppy seed (optional)
• Flavoring of choice (discretion)
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1 teaspoon banana extract
• 1 teaspoon orange extract
• 1 teaspoon brandy
• Topping of Choice (just one)
• 2 2 teaspoons sugar crystals (holiday or seasonal) or 2 teaspoons candy sprinkles (holiday or seasonal)

1. Preheat oven to 400; set aside a lightly greased baking stone or cookie sheet.
2. In a large bowl, combine dry ingredients; cut in butter to resemble coarse crumbs; select one or more Optional Add-In from the list above (equalling about 1 cup total); make well in the center.
3. In a measuring cup, mix milk and eggs, pour into well in flour mixture EXCEPT -- reserve about 1 tablespoon of egg-milk; add flavoring of choice.
4. Stir flour-milk mixture with a fork, it will be slightly dry and rather stiff (add a bit extra milk if it appears "too" dry).
5. Dump dough onto a floured surface, incorporating any dry crumbs from the bottom of the bowl; knead several times but DO NOT OVERWORK the dough.
6. Divide into two balls; place one on either end of the baking stone or cookie sheet; pat into an 8-inch disk, about half-inch thick.
7. Using a pastry brush, spread the reserved egg-milk over the tops of both disks; sprinkle with Topping of Choice covering thoroughly.
8. With a pizza cutter or big knife, cut each cake into wedges (four large or six small), LEAVE IN PLACE.
9. Bake for 20-25 minutes (tops will be golden brown); separate wedges and check that dough is "dry" -- if not, pop back in oven & give it 2-3 more minutes; then serve immediately.
10. SERVE WITH: Recipe #186965 or Recipe #208437.
11. LEFTOVER SCONES: as if -- but okay IF you have leftovers, cut horizontally, spread with butter and toast lightly.
12. GREAT COMBINATIONS:
13. chocolate chips with cranberries & brown sugar topping.
14. chocolate chips with orange zest & orange flavoring.
15. cranberries with walnuts.
16. cranberries with apricots.
17. apricots with nuts.
18. poppyseeds with lemon flavoring & zest.
19. cheese with nuts or chocolate chips.

scones, flour, sugar, baking powder, salt, butter, milk, eggs, ins, dried apricot, chocolate chip, nuts, grated cheese, raisins, currant, craisins, orange peel, lemon zest, choice, vanilla, almond, banana, orange extract, brandy, topping of choice, sugar crystals

Taken from www.food.com/recipe/bed-breakfast-scones-230397 (may not work)