These come together really quickly. Sometimes, I take care of most of the hands-on time the night before by doing all the measuring and half the mixing. Just refrigerate the two mixtures in separate containers. In the morning, you’ll just need to combine the mixtures, pat out and cut the dough, and bake.
My kids are grateful when I divide the dough in half and include “kids’” mix-ins and “grown-up” mix-ins. The idea here is that someday we’ll take turns -- sometimes we’ll have one kind, another time the other – but not both in the same batch. Right now, in our house, it’s chocolate chips for all plus dried cranberries for the grown-ups. I cheat and add the cranberries to the “grown-up” half of the dough after it’s all mixed. I’m just careful not to overhandle the dough at that point so I don’t toughen it – I want the end product to be nice, tender scones.
Scones with Mix-ins
3 cups flour
4 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 stick butter
1 cup mix-ins (any single or combo of the following: milk or semi-sweet chocolate chips; dried or fresh cranberries; blueberries; chopped dried cherries; chopped dried apricots; toasted slivered almonds; coarsely chopped pecans; etc.)
½ cup sugar
1 tsp. grated orange peel
2/3 cup plain low-fat yogurt
Mix dry ingredients and use a pastry cutter to cut in butter until butter is in small pea-sized pieces. Fold in mix-ins.
Mix sugar, orange peel, yogurt, and egg well. Fold into dry ingredients. Divide dough in half and form each half into 1-1/2 inch thick disks. Cut each disk into quarters and place on a large greased or parchment-lined cookie sheet (or two smaller sheets).
Bake in preheated 375 degree oven for 20 minutes until golden.