Saturday, January 15, 2011

Classic Cream Scones

(from my friend Wendy)

Yields about 14 scones

2 c. flour
1/4 c. granulated sugar
2 tsp baking powder
1/8 tsp salt
1/3 c. chilled unsalted butter
1/2 c. heavy cream
1 lg. egg
1 & 1/2 tsp vanilla
1 egg mixed w/ 1 tsp water (for glaze)

Preheat oven to 425.

In large bowl, stir together dry ingredients. Cut butter into 1/2 inch cubes and distribute over flour mixture, cutting into the flour until the mixture resembles coarse crumbs.

In small bowl, stir together cream, egg, and vanilla. Add cream mixture to flour mixture until combined.

With lightly floured hands, pat dough onto lightly floured cutting board/counter to a 1/2 inch thickness. Using a floured biscuit cutter (or pizza cutter), cut out desired shapes.

Lightly brush scones with glaze if desired, then bake 13-15 minutes or until lightly browned.

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