English Scones

3 cups unbleached flour

1/2 cup sugar

1 T baking powder

1/2 tsp salt

3/4 cup (1 1/2 sticks) unsalted butter, chilled and cut into 1/2" pieces

4 oz cream cheese, chilled

1 egg

1/2 cup + 2 T buttermilk

Variations:

Strawberry Scones:

1 9 oz jar strawberry fruit spread

2/3 cup frozen strawberries, chopped into 1/2" pieces

Peach Apricot Scones

1 9 oz jar apricot spread

2/3 cup dried peaches, chopped into 1/2" pieces

Blueberry Scones:

1/2 cup frozen blueberries

Onion Herb Scones:

1 T dried basil

1 T dried thyme

1 T dried oregano

1 small onion, peeled and finely chopped

Preheat oven to 400 degrees. Grease large baking sheet. In large bowl, combine flour, sugar, baking powder, and salt. Add butter and cream cheese and mix just to combine. Dough will be lumpy. Add egg and buttermilk and mix 2-3 minutes until dough forms a ball. Add 1 of the variations listed and stir just to combine. Turn dough out onto lightly floured surface. Using floured rolling pin, gently roll out to 1/2" thickness. Do not handle or roll dough any more than necessary to prevent toughness. Cut scones into 2" squares. Place on prepared baking sheet. Bake 10 minutes. Reduce oven temperature to 375 degrees and continue baking 15 minutes or until golden brown. Remove from oven and cool on baking sheet for 10 minutes then cool on rack.

Serve warm. Great for brunches or tea parties.

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