Heavenly Scones

I fell in love with scones at Harborview. Thursday mornings are remarkable simply because they are Scone Days in the cafeteria. Fresh, huge scones dotted with blueberries smeared with berry jam. Yum!

The scone recipe below is freezable! Each batch makes 2 scone rounds (a total of 12 scones), so you can bake one immediately to enjoy and freeze one for a scrumptious, fuss-free breakfast on a lazy day.

Heavenly Scones (from Don't Panic-- More Dinner's in the Freezer)
Makes 2 scone rounds (12 scones)

2 c. flour
2 tbsp. white sugar
1 tbsp. baking powder
1/2 tsp. salt
6 tbsp. butter, cold
1 egg, slightly beaten
1/2 c. milk

Directions:

1. In a large mixing bowl, sift together flour, white sugar, baking powder, and salt. Cut cold butter into small chunks, then cut into flour mixture with pastry knife or 2 knives until mixture is coarse and size of small peas. 
2. Make a small well in middle of the flour mixture, and add egg and milk. Gently mix until dough just comes together. (Do NOT over mix!)
3. On a floured work surface, shape dough into 2 rounds. Cut each round into 6 pie-shaped wedges. Wrap each round with plastic wrap, and freeze in large freezer bag. 
4. Serving Day: Preheat oven to 425 degrees F. Separate scones along pre-cut lines, place frozen scones about 2 inches apart on lightly greased baking sheet, and bake for 10-12 minutes until light golden brown. Serve with jam.