State Fair Ribbon winning breakfast scones.

Breakfast Scones Recipe

2 Cups all-purpose flour

2TBSPs. Granulated sugar

1 TBSP Baking Powder

1 teaspoon salt

½ stick Margarine

1 Egg

2/3 Cup milk

4 TBSPs Fruit Preserves (your favorite) I use grape jam most of the time. In making these, I used a combo of Grape Jam and about ¼ cup of thawed and drained, frozen Wild blueberries (they are smaller than cultivated ones) stirred into the jam.  Do not use jelly, it will liquefy.

Combine dry ingredients. Using a fork or pastry blender, cut margarine through until it resembles coarse meal.

Stir in milk and egg (which have been blended together) in separate cup or bowl) ½ at a time.

The dough should be slightly sticky and held together, not runny. and it will be put on a floured board to knead, handling the dough lightly (As in biscuit dough.) Once it has been kneaded and formed in to one ball, cut in two pieces. Each will be rolled to 8” round.

Roll the first piece of dough into a round approx. 8” across. Spread the fruit preserves over the round and don’t touch edges. Place the second piece of dough on top and press edges together all the way around to seal the dough together as it bakes.

Next, using a dull knife, score top creating 8 wedges, being careful not to cut through dough. I put a personal touch using a fork to go around the top of dough in two separate places, again, being careful not to pierce through. I wanted a flower-like appearance.

Bake at 425 degrees approx..20- 25 mins. Once removed from oven, brush top with margarine. (this helps to soften dough)

Because of my love of baking and cooking, I decided on one occasion that I would create something to enter in the West Virginia State Fair baked goods competition. This scone recipe won my ribbon for me. I hope you enjoy. 

Just a couple of my kitchen productions

Portuguese Sweet Bread

Blueberry Cheesecake