Breakfast Scones

2 cups whole wheat flour
2 tablespoons sugar
1 tablespoon baking powder (3 teaspoons)
1/2 teaspoon salt
1/3 cup shortening or margarine
1 medium egg
1/2 cup milk or yogurt or buttermilk (powdered is fine)
1 tablespoon sugar, for sprinkling

In your favorite large mixing bowl combine the flour, sugar, baking powder, and salt. Use a fork or your hands to cut in the shortening or margarine like you would for biscuits. Be careful not to over mix. The mixture should be crumbly, and the fat should be in chunks the size of peas or dried beans. In a measuring cup, measure the milk of your choice. Crack in the egg and beat until smooth. Pour this into the dry ingredients in the mixing bowl. Stir the mixture with a fork, forming a soft dough. Scatter a little extra flour about the dough and form it into a cohesive ball. Knead the dough in the bowl about 8 or 10 times. Do not over mix. Pat the dough into a large circle about 1/2-inch thick on a well-oiled pizza pan or cookie sheet. Use a pizza cutter or knife to cut the circle into 8 pie-shaped wedges. Sprinkle the sugar on top if desired. Bake at 425° for about 15 minutes. The scones will be well-risen and golden brown. Serve hot right away with margarine and jelly. I prefer these with orange marmalade. In addition to breakfast, scones are excellent with tea, or coffee for a snack. Serves 8.

Scone Variations:

Apple Scones

Peel, and chop 1 or 2 apples. Make sure the chunks are very small, 1/2-inch square, or smaller. Add the apples to the dough after adding the milk and egg mixture. Also add a teaspoon of cinnamon and a dash of nutmeg with the flour. Proceed as directed.

Blueberry Scones

Increase the sugar to 1/4 cup. Add 1/2-cup fresh or frozen blueberries when you add the milk and egg mixture. Be careful not to squash the blueberries as you knead the dough briefly before cutting. Proceed as directed.

Orange Cranberry Scones

Increase the sugar to 1/4 or 1/3-cup. Add 1/2-cup chopped fresh or frozen cranberries when you add the milk and egg mixture. Also add a tablespoon of grated orange peel to the dough. Proceed as directed.

Cinnamon Nut Scones

Add 1/3-cup finely chopped walnuts and 1 teaspoon of cinnamon when you add the milk and egg mixture. Proceed as directed.

Raisin Scones

Add 1/3-cup plumped raisins and 1 teaspoon of cinnamon when you add the milk and egg mixture. Proceed as directed. (To plump the raisins, soak them in hot tap water for a few minutes, and then squeeze to drain well).