I love making scones. I used to buy this bag of 'just add water' scones mix, which was decent, but after having one expire on me, let's just say, never again.
It was then I decided I needed to learn how to make my own scones from scratch. I've tried a few different recipes, most of which amounted in a large triangular brick. This recipe, however, only makes a small batch of round, not-quite-light scones. They are a bit denser than biscuits, but just barely. I make mine with currants in them, but the original recipe doesn't have anything added. If you like chocolate chips, raisins, craisins, or whatever else in your scones, feel free to add that. Just be sure to add a small bit of extra cream to hold the scones together if you add something.
Cream Scones, from The Winnie the Pooh Cookbook, by Virginia H. Ellison
1 1/4 c. all purpose flour
2 1/2 t. baking powder
1/4 t. salt
3 T. butter
1/2 t. honey
1 lg. egg
1/4 c. light cream (I regularly use half and half, though I've used milk before as well.)
a handful of currants, chocolate chips, raisins, or nuts, if you like. (Add a bit extra cream if you do.)
Preheat oven to 400ºF.
Combine flour, baking powder and salt.
Cut the butter into the flour with a pastry blender or two knives until it looks like coarse meal. (The butter is smaller than peas.)
Stir the honey, egg, and cream together. Add to flour mixture and beat well, but do not overwork. If using, add any dried fruit, chocolate, or nuts and splash of extra cream now.
Pat the dough on a floured board or between sheets of wax paper until about 1/2 in. thick. Cut into rounds, squares, triangles, or whatever you like. (Or, simply skip the large rolling out and pull off chunks and shape into balls, as when shaping cookies, and slightly flatten.)
Bake on a cookie sheet for 10 minutes. Serve hot with butter and honey.