This recipe is pretty basic and one of those recipes that you can easily add a little flair to by trying different combinations of additional fruit, nuts, baking chips, etc, My recipe is adapted from an old Better Homes and Gardens recipe. (In fact, it is from a cookbook that my grandmother gave me when I was just starting out.) My daughter and I made some this weekend, making half of a batch with chocolate chips and half with raspberries.
2 cups all-purpose flour
3 Tbsp sugar
1 Tbsp baking powder
1/4 tsp salt
4 Tbsp chilled butter
1 lightly beaten egg (half of yolk removed)
1/2 cup 2% milk
1/4 cup chocolate chips
1/4 cup raspberries, mashed
Preheat oven to 400. Mix first four ingredients in large bowl. Next, cut in chilled butter. In another bowl, add the milk to the lightly beaten egg. Combine. Then, add mixture to the dry mixture. Mix until just moist. Knead dough on a lightly floured surface, about 12 strokes. Split dough in half for two types of scones. Fold in chocolate chips in one half. Fold in raspberries in second half. You may need to knead in more flour to the raspberry dough.
To form your scones, roll out the dough to about 1/2 in. thick. Then, slice dough and form triangles according to preferred size. Place on ungreased baking sheet approximately 1 in apart. Bake for 12-16 min or until golden. Ours took about the full 16 minutes.