Baking scones

OATMEAL – BLUEBERRY SCONES

1.5 c all-purpose flour

1 Tbsp baking powder

½ tsp salt

½ c brown sugar

¾ c butter, cold, cut into pieces

1 c rolled oats

½ c dried blueberries

1 egg, lightly beaten

¾ c buttermilk or milk

CHOCOLATE – ORANGE SCONES

2 c all-purpose flour

1 Tbsp baking powder

½ tsp salt

½ c sugar

1 tsp grated orange peel

¾ c butter, cold, cut into pieces

½ c chocolate chips

1 egg, lightly beaten

½ c orange juice or milk

Measure dry ingredients into bowl. Using a pastry cutter, cut the butter in until it resembles coarse meal. Add berries or chips. These can be stored in a closed jar, refrigerated, for a couple of weeks.

Add wet ingredients until just blended. Drop by spoonfuls onto baking sheet, or roll out on a floured surface and cut into triangles. Bake approx. 20 minutes, until golden brown. Cool on rack.

Optional: dust with powdered sugar or simple glaze of powdered sugar with water or lemon/orange juice.